Heat a skillet over medium heat and add the cooking oil. Once the oil is hot, add the chicken tenders and cook until the surface turns white. Then, add the red curry paste and stir to combine thoroughly.
Add the water, coconut cream, fish sauce, sugar, and lime juice. Reduce the heat to low and let it simmer until the curry sauce thickens.
Add the red bell pepper and simmer for another 1-2 minutes. Turn off the heat, then add the chopped cilantro and lime wedges (if using). Serve immediately with steamed rice.
