Authentic as in made by my mum who was taught by my sister who lives in Thailand. Yum.
For 4-6 portions you need:
4 tbsp Thai green curry paste (Keow Wan is the recommended brand…)
2 tins coconut milk
1/2 pack baby sweetcorn, cut in half
1 cup green beans
1 butternut squash, cut into cubes
Fresh chopped coriander to serve
Heat the curry paste in a pan and add the butternut squash. Cook out for a few mins then add the coconut milk and bring to the boil. Cook for 10 mins till starting to get tender then add the corn and beans. Heat through for 2-3 mins till everything is cooked to perfection then serve with jasmine rice.