n a large skillet, add the oil, garlic cloves and bell peppers. Cook over medium heat for 3 to 5 minutes. Add the curry paste and press down with the back of a spoon to smear evenly throughout the pan. Let the paste cook until fragrant, about 1 minute. Add the chicken stock, coconut milk, sugar, fish sauce, basil leaves and fresh lime juice. Stir to combine, bring to a boil and reduce heat to a simmer. Taste and salt to preference.

Add the chicken tenders to the curry and turn to coat. Cook over medium heat for 8 to 10 minutes, or until the chicken tenders reach 160 degrees.

Remove from the cooktop. Serve the coconut red curry chicken tenders with cooked jasmine rice.