- Heat oil over low heat and stir fry curry paste. Allow to simmer for 1 min. Add 1 can of coconut milk and cook for 3 mins. Then, add chicken fillets. Cook for 7 mins until cooked through.
- Add in fish sauce and sugar and bring to boil. Then reduce to a simmer for 8 mins. Meanwhile, stir fry cashew nuts in a little oil until browned.
- Add diced onion and potato/sweet potato and simmer until veggies have softened. Then add in roasted cashews and stir to combine.
- Remove from heat and serve with jasmine rice. Garnish with coriander.