Step 1

Heat the pan into low-medium heat. Add 200ml coconut milk ( half tin ) and bring it to simmer. Next add the red curry paste, stir it well and cook for 2-3 minutes until the coconut milk reduce and the oil starts to separate.

Step 2

Then pour in the rest of coconut milk ( 200 ml ) and water. Bring it to simmer and add the lemongrass. Season with fish sauce and brown sugar.

Step 3

Add prawns, bamboo shoots, and green beans. Cook for another 2-3 minutes with medium heat, until prawns are cooked through.

Step 4

Next add the lime zest, bell peppers and stir for few seconds.

Step 5

Turn off the heat and stir in, basil leaves. Combine everything evenly and transfer to serving plate.

Step 6

Garnish with fresh coriander and lime wedges. Serve with plain jasmine rice or coconut rice.