Heat the oil and sauté the onions. When the onions turn translucent, add the herbs (pandan leaf and curry leaves) and continue to sauté until fragrant
2.
Add the nuts with all the ingredients except the thick coconut milk and salt. Ensure that the diluted coconut milk covers the cashew. Bring to boil and reduce heat allow to simmer until the cashew are very tender
3.
Add the thick coconut milk and salt and bring to boil and then continue to simmer. For the mild, yellow curry, remove from fire while the curry has lot of gravy. For the spicy curry, allow the gravy to thicken and coat the cashew
Curries
