Mix the thawed and drained prawns with ginger, garlic, soy sauce, cornstarch and curry.
Heat the oil in a large deep pan, sauté the carrots and onions. Add the prawns and fry on all sides. Deglaze with broth, add peas, bring to the boil. Stir in the soy sauce and coconut milk, simmer briefly, serve. The vegetables stay very crisp after this method.