Steam the curry paste in a little oil, pour in the coconut milk, bring to the boil once, add the stems of the coriander and blend briefly.
Wash the coriander leaves and chili pepper, chop finely together and set aside. Wash and clean the vegetables and cut into mouth-sized pieces.
Bring salted water to a boil, remove from heat and let the Mie Noodles steep in it for about 5 minutes.
In the meantime, add the vegetables and the veggie pulled thyme garlic to the sauce and simmer gently until the noodles are ready. Season the curry with a little salt.
Drain the noodles and serve with the curry. Sprinkle the coriander chili mixture and the cashews on top.