- prawns, chicken or tofu
- garlic
- ginger
- soy sauce
- fish sauce
- red curry paste
- peanut butter
- coconut milk
- lime juice
- brown sugar
- chili
- carrots
- lemongrass
- spring onions
- peppers
- bamboo sprouts
- coriander
- salt
- Thai basil
- peanuts
Marinate and fry the prawns/chicken/tofu in garlic, ginger, fish sauce and soy sauce. Put aside. Fry the curry paste in a wok, add peanut butter and deglaze with coconut milk. Season with lime, soy sauce, fish sauce, brown sugar and chili.
Add spring onions, lemongrass, carrots, peppers and bamboo sprouts and let simmer. Finally, add coriander and some salt and garnish with Thai basil, prawns/chicken/tofu and peanuts. Enjoy the curry with rice.