Heat oil in a kadai or wok over medium heat.

Add grated ginger and chopped garlic and sauté for 30 seconds until fragrant.

Add chopped bell peppers and sauté for 2 minutes.

Add grated cabbage, sprinkle with salt, and sauté until slightly soft.

Add grated raw papaya and sauté until softened.

Add Thai yellow curry paste and mix well.

Add cooked rice and toss to combine with vegetables and curry paste.

Check for salt and adjust seasoning as needed.

Remove from heat and stir in chopped coriander leaves and crushed peanuts.

Serve hot as a main course or side dish.