• Cut chicken into 1-2 inch pieces and sprinkle with salt and pepper.
• Dice onion, mince garlic, grate ginger, and slice red pepper. Open all cans and spices to have them ready to add in quickly.
• In a frying pan on medium heat, heat 2-3 tablespoon olive oil and add in diced onions. Cook the onions until clear, then add garlic and ginger. Cook for 1-2 more minutes.
• Add all remaining seasonings (red curry paste, yellow curry, and coriander) and more oil if needed. Stir and cook for 2-3 min. to lightly toast spices. Add diced chicken and red pepper. Cook for an additional 3-5 min. to brown chicken on all sides.
• Add in coconut milk and brown sugar. Stir and cook until chicken is thorougly done on the inside. For thickening, add 2 teaspoon of corn starch to 4 teaspoon of cold water in a small cup and stir contents together until dissolved. Pour in small amounts to your sauce to reach the desired consistency.
• Add in heavy cream, juice of a freshly squeezed lime, and more salt and pepper to taste. Stir until blended.
• Plate and serve warm with jasmine rice. Add cilantro for garnish (if desired)

Jasmine Rice

• Place one cup of water and one cup of jasmine rice into Instant Pot.
• Cook on high for 3 min. with valve closed.
• Natural release for 10 min. then release remaining steam and serve immediately.