Cut the fennel and carrots into thin strips or cubes, then fry them in a high pan with a little oil.
Meanwhile, cook the rice.
As soon as the fennel and carrots are fried and the fennel is slightly golden brown, add the vegetable stock and ginger. You can also add the fennel greens to the pan. Let simmer for about 10 minutes. Then just add coconut milk and season with salt, pepper and curry.