Pat the chicken dry and season with salt and pepper evenly on both sides.
- In a large, deep skillet, heat the oil over medium-high heat. Working in the batches to not overcrowd the pan, cook the chicken until golden brown on both sides and cooked through, about 3 minutes per side. Transfer the cooked chicken to a clean plate. Set aside.
- Reduce the heat to medium and add more oil to the pan, if needed. Add the bell pepper and cook, stirring, until slightly tender, about 3 minutes.
Add the green onions and the red curry paste, cook, stirring, to lightly toast the curry paste, 1 to 2 minutes.
Pour in the coconut milk, SideDish Creamy Sesame, and lime juice and stir to combine. Reduce the heat to a light simmer. Add the chicken and let it simmer into sauce for the flavors to meld, about 4 minutes.
Top with roasted cashews, more green onion, and cilantro. Serve with lime wedges.
