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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.
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.
Add prawns, bamboo shoots, and green beans. Cook for another 2-3 minutes with medium heat, until prawns are cooked through.
Next add the lime zest, bell peppers and stir for few seconds.
Turn off the heat and stir in, basil leaves. Combine everything evenly and transfer to serving plate.
Garnish with fresh coriander and lime wedges. Serve with plain jasmine rice or coconut rice.