In a food processor blitz your cashews, until you have medium to fine pieces.
In a medium size saucepan, heat your oil over a medium heat. Add red curry paste and fry until fragrant, around 3 minutes. Stir in coconut cream and brown sugar, simmer for a further 3 minutes. Then add cashews and 1 cup of water.
Continue cooking for 5 more minutes. Remove from heat and serve. Can be stored in an airtight container in the fridge for a couple of weeks or in the freezer for 3 months. Makes 1 ½ cups of sauce.