Cook the rice according to your specific rice directions, set aside.
Heat a saucepan and add the coconut oil. Throw in the chopped onion and fry gently for 2-3 minutes. Drop in the peas, fry for another 2-3 minutes, then add the coconut milk and simmer for a further 10 minutes until the peas are cooked. Season to taste with sea salt, pepper, curry, sweet paprika and chilli. Remove from the heat and whiz with a hand blender until smooth and creamy, combine with rice. Transfer into two bowls, add grilled parma ham and scatter the top with the chives, serve hot.
GF – make sure the ingredient doesn’t contain traces of gluten!