½cupcoconut creamdo not shake/mix the can - scoop out just the top layer of the can
2tablespoonsred curry paste
1cupcooked and diced chicken breast
½cupsliced red bell pepper
½cupmung bean sprouts
¼cupshredded mozzarella cheese
green onionsdiced
cilantro
cashews or peanuts
Instructions
Preheat oven to 350F. In a small pan, heat coconut cream and then add curry paste. "Fry" over medium low heat for about 2-3 minutes, until fragrant and thickened slightly. It will continue to thicken over time.
Assembly: Spread a layer of curry sauce on top of naan (I used about a tablespoon for each naan). Spread a layer of mozzarella, bean sprouts, red bell peppers, chicken, and green onion, in that order. Bake for about 8-10 minutes until cheese has melted. Remove from oven and sprinkle fresh cilantro and nuts on top as desired.