Onions peel, halve and in strips cut. Remove the outer leaves from the lemon grass. Cut the stem in half lengthwise and beat flat. Wash lime leaves and dab dry. Thinly slice galangal with skin, peel ginger first.
Peel the prawns, cut them open lengthwise at the back and remove the dark gut. Rinse shrimps and pat dry. Wash the meat, dab dry and cut into thin strips. Clean, wash and quarter the aubergines.
Clean mushrooms, wash briefly if necessary, cut into slices.
Heat the oil in a wok or frying pan with a high rim. Sauté the onions in it. Stir in curry paste. Add coconut milk and bring to the boil. Add lemongrass, lime leaves and galangal or ginger and simmer for 4-5 minutes, stirring continuously.
Add the shrimps, meat, aubergines and mushrooms, bring to the boil again and cook at low heat for about 10 minutes. Wash basil, shake dry, pluck off leaves and add. Season to taste with soy sauce, fish sauce and lime juice.