1. Heat a large pot of salted water. Bring to a boil and add the pasta. Cook until al dente.
2. Meanwhile, peel the shrimp (you can cut them in half to mix them more easily with the pasta). In a sauté pan, add a spoonful of curry. When the curry starts to heat up, pour in the coconut milk.
3. Let it simmer for 2 minutes over high heat, add the shrimp, mix gently, remove from heat and cover.
4. Wash and chop the coriander leaves. Crush the cashews.
5. Carefully drain the pasta, pour it into the sauté pan. Add the chopped coriander, salt and pepper.
6. Divide the pasta into shallow bowls, sprinkle with cashew crumbs and serve immediately.