The curry, without the coconut cream and cashews, can be made up to 5 days ahead. Cool, uncovered, then refrigerate in a sealed container. Reheat over low heat before stirring in coconut cream and ground cashews. You can also substitute cauliflower rice or zucchini noodles for the rice. For a milder heat use yellow curry or for a spicier heat, use green curry and add sliced red or green Thai chilies at the end for garnish.
Heat coconut oil in a 5-6 quart wide heavy pot over moderately low heat. Add onions, red bell pepper, garlic, ginger and cook, stirring, until softened, about 5 minutes. Add curry paste/powder with the salt and cook, stirring occasionally, for 2 minutes.
Add Original pieces and cook, stirring to coat, for 2 minutes. Add chicken broth and bring to a simmer, then simmer gently while stirring occasionally, until Original pieces are cooked through, about 7 minutes.
Just before serving, pulse the cashews in a food processor or blender until finely ground. Add cashews to the curry along with the coconut cream, and simmer gently, uncovered until sauce is thickened, about 5 minutes.
Serve the Coconut Cashew Curry over rice, sprinkled with fresh cilantro, chopped cashews and sliced chilies and a side of naan bread (if desired).