Put a deep heavy based frying pan on medium heat. Add the coconut oil, ginger, garlic, shallots. Stir and fry for 2 minutes.
Add the coconut curry sauce, coconut milk, cubed tofu, capsicum, carrot, and cashew nuts to the pan and stir. Cover with a lid and cook for 10 minutes, stirring occasionally. Add the pak choy and, stir and cook for a further 5 minutes.
Heat the rice as per packet instructions.
Spoon into bowls and garnish with fresh coriander, extra cashews and extra steamed pak choy.