1. In a medium skillet, heat coconut oil on medium-high heat.
2. Start preparing brown rice according to package.
3. Add chicken to the skillet and cook about 5-7 minutes per side, or until cooked through. You may need to allow more time depending on the size of your chicken tenders.
4. Cut chicken into bite-sized cubes, and turn heat down to medium.
5. Add red curry sauce and coconut cream to skillet, and stir until combined and all coconut cream solids have melted.
6. Allow sauce and chicken to simmer until sauce has reached it's desired consistency, about 20-30 minutes.
7. Spoon over rice and serve warm!
