Blend sliced onion, roasted and cumin seeds, black peppercorns, garlic cloves, finely chopped lemon grass, galangal, roughly broken green chillies, coriander leaves, basil leaves, Kaffir lime leaves and oil in a blender to make a thick Thai curry paste.
Heat oil in a deep pan.
Add the Thai curry paste, coconut milk, sliced carrot, baby corns, diced mushrooms, sliced zucchini, oyster sauce and brown sugar.
Fry them all together.
Add seasoning to enhance the flavour and then add the cooked rice.
Add the chopped Thai red chillies and mix.
Garnish with Thai red chilli, coriander leaves and fried basil leaves.