Thai vegetable curry with ginger prawns
Cook the rice on the packaging according to the instructions.
Heat a wok or skillet over high heat and three fifths of the oil.
Fry half of the chopped garlic and half of the pepper briefly, add the vegetables and cook for 5 minutes.
Slide the vegetables to the side of the pan and bake the curry paste for 20 seconds at the bottom of the pan.
Pour in the coconut milk and bring to a boil, then simmer for 5 minutes over medium heat.
Heat the rest of the oil in a frying pan over medium heat and fry the remaining pepper and garlic for 1 minute with the grated ginger.
Heat the shrimp for 1 minute and season with salt.
Serve the rice in warm deep plates, with the curry and shrimps on top.
Sprinkle with the chopped cashews and coriander.
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