In a medium saucepan, heat 2 tsp of oil over high heat. Add in the chicken pieces to sear and seal. Add the spice mix and stir with the chicken for 30 seconds. Add Street Kitchen Red Thai Curry paste and then immediately add coconut milk and 1/2 cup water. Store and cover with lid, then reduce the heat to simmer.
Simmer until the chicken is fully cooked and tender. This will take about 20 minutes. Whilst the chicken is cooking you can make your pistachio pilau rice.
Fry the onion in the oil in a large frying pan or saucepan until softened. Stir in the turmeric, then the rice, and keep stirring until the rice grains are golden.
Pour in the hot stock and bring to the boil. Then reduce the heat to low, cover and cook for 15 minutes until the rice is tender.
Remove from the heat and stir in the pistachios and extra salt if needed. Serve big piles of pistachio pilau with Red Thai Curry! Yum!