Method:

1. Heat the oil in a preheated wok. Add the onions and stir-fry over medium-high heat for 3-4 minutes, or until starting to brown. Add the cauliflower and brocolli and stir-fry for 1-2 minutes. Stir in the curry paste and stir-fry for 30 seconds, then add the coconut milk, fish sauce, jaggery, and salt. Bring gently to a boil, stirring occassionally, then reduce the heat and simmer gently for 3-4 minutes, or until the vegetables are almost tender.

2. Meanwhile, heat a separate dry skillet until hot. Add the nuts and cook, shaking the skillet frequently, for 2-3 minutes, or until lightly browned.  Add to the stir-fry with the cilantro and stir well, then serve immediately, garnished with torn sprigs of cilantro.

Reference:

Perfect Salad, Parragon Publishing Books 2008