Heat oil and curry paste on low for about 1 min.

Add coconut milk and turn heat to medium for about 1 min.

Add chicken and cook on medium until chicken is just done, pulling the pieces apart as it cooks.

Turn heat to low, add the cashews and cilantro, and let the chicken stew for 3 minutes.

Separate the liquid from the chicken mixture and put aside for later.

Place naan bread on pizza pan or cookie sheet, smear with chutney. Top with shredded carrots and feta, then the chicken mixture, then the cheddar cheese. Place in preheated oven or on a BBQ until cheese is mostly melted.

While this is baking, heat leftover curry sauce with the mint leaves over low heat. Thicken with corn starch.

When cheese is mostly melted, drizzle pizza with red curry sauce and bake for another 3-5 minutes.

Let it cool and serve.