Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Add the diced onion (about 150 g) and sauté until it becomes translucent, about 5-6 minutes.

Stir in the grated ginger (2 tablespoons / 30 g), crushed garlic (2 cloves / 10 g), and chopped serrano pepper (10 g), and cook for another 2-3 minutes until fragrant.

Add 2 tablespoons of curry powder (14 g), 1 teaspoon of garam masala (5 g), 2 teaspoons of salt (10 g), ½ teaspoon of red pepper flakes (1.5 g), and the whole dried Thai chili (2 g). Stir well to combine and cook for 1-2 minutes to toast the spices.

Pour in 1 cup of chicken stock (240 ml) and bring to a simmer, scraping up any browned bits from the bottom of the skillet.

Add the can of crushed or diced tomatoes (28 oz / 800 g) and the coconut milk (15.5 oz / 440 ml). Stir to mix, then bring the mixture to a gentle simmer.

Add the drained and rinsed butter beans (three 15.5 oz / 440 g cans) to the skillet. Stir to coat the beans in the sauce.

Simmer for 30-40 minutes, allowing the flavors to meld and the sauce to thicken.

Stir in 1 tablespoon of lime juice (15 ml), then taste and adjust the seasoning as needed.

Garnish with chopped cilantro before serving. Serve warm.