Instructions

• Prepare ingredients: cut 1 lb (500 g) chicken tenders or boneless skinless chicken breasts into cubes; seed and cut 2 oz (60 g) red bell pepper into strips; chop 1 tablespoon cilantro; measure 1 1/2 tablespoons red curry paste, 1 cup water, 1/2 cup coconut cream (or 3/4 cup coconut milk), 3/4 tablespoon fish sauce, 1 teaspoon sugar (or brown sugar), and 1 teaspoon lime juice. Have lime wedges ready if using.
• Heat a skillet over medium heat and add 2 tablespoons cooking oil.
• Add the cubed chicken in a single layer and cook, stirring occasionally, until the surface turns white and the pieces are mostly cooked through (about 4–6 minutes).
• Add 1 1/2 tablespoons red curry paste to the skillet and stir well to coat the chicken. Cook, stirring, about 30 seconds to 1 minute until fragrant.
• Pour in 1 cup water and add 1/2 cup coconut cream (or 3/4 cup coconut milk), 3/4 tablespoon fish sauce, 1 teaspoon sugar (or brown sugar), and 1 teaspoon lime juice. Stir to combine.
• Bring the mixture to a gentle simmer, then reduce heat to low and simmer until the curry sauce thickens slightly, about 5–8 minutes.
• Add the red bell pepper strips and simmer 1–2 minutes more, until the pepper is just tender.
• Turn off the heat, stir in the chopped cilantro, and serve immediately with lime wedges, if using.