Combine the chicken, red curry paste, and yellow curry powder in a large bowl. Mix well until the chicken pieces are coated in the seasoning. Heat 1 tablespoon of olive oil in a skillet over medium heat. Brown the chicken on all sides. Remove from the chicken from the skillet.
Heat the remaining tablespoon of olive oil in the skillet. Add in the onion. Season with salt and cook until softened. Add in the garlic, ginger, and red pepper, and cook for a couple minutes until softened.
Add in the browned chicken and sugar. Stir in the coconut milk and lime juice. Cover the pan and let the mixture simmer for 15 minutes or until the chicken is cooked through.
Mix the cornstarch with 2 tablespoons water. Pour the mixture into the curry and stir until thickened.
Serve in bowls with basmati rice and lime wedges. Sprinkle cilantro and chopped cashews over the top.


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