Peel, wash, halve or cut the carrots into thirds and slice lengthwise. Clean, wash and halve the aubergines. Peel onions and cut into slices. Zucchini clean, wash, halve lengthwise and cut into slices.
Remove the outer leaves from the lemongrass, and tap the stalk with the back of a knife. Peel and finely chop the ginger. Prepare rice in boiling salted water according to instructions on the packet. Wash the meat, dab dry and cut into strips.
Heat the oil in a frying pan. Fry the meat for 2-3 minutes, turning it over and taking it out. Add the prepared vegetables to the hot frying fat and fry for about 2 minutes, turning. Add curry paste, lemon grass, ginger and lime leaves and fry for 1-2 minutes.
Wash the basil and dab dry. Deglaze with coconut milk and broth. Add the meat, 2 tablespoons of fish sauce and 4-5 stalks of basil, let it boil up briefly, cover and let it simmer for about 10 minutes on the switched off hotplate.
Remove lemon grass, lime leaves and basil stems from the brew if necessary. Pluck the remaining basil leaves from the stems, chop them coarsely and stir them into the curry. Drain the rice and let it drain. Season curry with fish sauce and a little salt and serve.
Add rice.