Place the coconut milk, onion, ginger, galangal, chilli, lime leaves, cinnamon stick and turmeric in a medium saucepan and bring to the boil. Reduce the heat and simmer for 20 minutes.
Add the cashew nuts and cook for a further 20 minutes or until the nuts are tender. Add the peas and cook for 3–4 minutes. Remove the curry from the heat and discard the cinnamon stick and lime leaves. Scatter the coriander over the curry and serve hot with jasmine rice and pickles.