Step 1

Melt butter in 12-inch heavy skillet over medium heat. Add curry powder, salt and crushed red pepper; stir until well mixed. Continue cooking 1-2 minutes or until bubbly.

Step 2

Increase heat to medium-high; add chicken. Cook, stirring occasionally, 5-7 minutes or until chicken is no longer pink.

Step 3

Stir in bell peppers and onions. Cook, stirring occasionally, 2-3 minutes or until crisply tender. Sprinkle cornstarch over vegetables; stir until dissolved. Add coconut milk; continue cooking 1-2 minutes or until mixture thickens. Stir in cilantro.

Step 4

Spoon mixture into serving bowl; top with cashews. Serve over hot cooked rice.