Prep time: 35 minutes
Cooking time: 25 minutes
Preheat the oven to 160° C (350° F).
Using a rolling pin, flatten the slices of bread to a thickness of about 2 mm, and daub them with pesto. Press the slices into small oven-safe bowls or large muffin moulds, and bake for 15 minutes.
In the meantime, heat the oil in a large frying pan over high heat, and sauté the onion, garlic, and ginger for about 2 minutes. Add the shrimp and sear them for 1 minute per side. Add the curry paste and cook for a minute more before stirring in the coconut milk. Continue cooking for two minutes and remove from heat.
In a small bowl, combine the cabbage, olive oil, and vinegar. Season to taste.
Line the bottom of the bread bowls with red cabbage and fresh herbs. Place 4 shrimps into each bowl, and garnish with nuts and more fresh herbs to taste.