1 tablespoon olive oil

1 ½ pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks

Kosher salt and freshly ground black pepper, to taste

3 cloves garlic, minced

1 red bell pepper, diced

1 onion, diced

3 tablespoons red curry paste

1 tablespoon freshly grated ginger

6 cups low sodium chicken broth

1 (13.5-ounce) can coconut milk

4 ounces rice noodles

1 tablespoon fish sauce

2 teaspoons brown sugar

3 green onions, thinly sliced

½ cup chopped fresh cilantro leaves

¼ cup chopped fresh basil leaves

2 tablespoons freshly squeezed lime juice

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Heat olive oil in a large Dutch oven over medium heat. Season chicken with salt and pepper. Add to pot and cook until golden, about 2–3 minutes. Set aside.
Add garlic, bell pepper, and onion to the same pot. Cook, stirring occasionally, until tender, about 3–4 minutes.
Stir in red curry paste and ginger. Cook until fragrant, about 1 minute.
Pour in chicken broth and coconut milk. Scrape any browned bits from the bottom of the pot.
Return chicken to the pot. Bring to a boil, reduce heat, and simmer for 10 minutes.
Add rice noodles, fish sauce, and brown sugar. Cook until noodles are tender, about 5 minutes.
Remove from heat and stir in green onions, cilantro, basil, and lime juice. Adjust seasoning with salt and pepper.
Serve immediately.

Use full-fat coconut milk for a creamier broth.
Substitute chicken with shrimp, tofu, or omit for a vegetarian version using vegetable broth.
To prevent mushy noodles in leftovers, store noodles and broth separately.
Add vegetables like mushrooms, bok choy, or zucchini to boost nutrition and texture.