2 tablespoons olive oil
1 lb boneless skinless chicken breast, chopped into 1-inch pieces
1 red bell pepper, seeded and diced
1-2 small carrots, peeled and diced
1 white onion, halved and sliced
4 cloves garlic, minced
3 tablespoons red curry paste
1 tablespoon ginger, freshly grated
6 cups chicken broth
1 (14 oz) can coconut milk
4 oz rice noodles (1/2 package)
1 tablespoon fish sauce
1 tablespoon brown sugar
3 scallions, thinly sliced
1/2 cup fresh cilantro, chopped
1/4 cup fresh basil, chopped
Lime juice, freshly squeezed, to taste
Kosher salt and freshly ground black pepper, to taste
In a large stockpot over medium heat, heat olive oil. Season chicken with salt and pepper and cook until golden, 2-3 minutes per side. Remove and set aside.
Add onion, bell pepper, and carrots and cook, stirring occasionally, until tender, 4-5 minutes. Add garlic and cook 1 minute more.
Stir in curry paste and ginger and cook until fragrant, 1 minute more.
Add chicken broth and coconut milk, scraping up any bits from bottom of pot. Add chicken back to pot. Bring to a boil, reduce heat, and cook, stirring occasionally, about 10 minutes.
Add rice noodles, fish sauce, and brown sugar, and cook until noodles are soft, about 5 minutes.
Season to taste with salt and pepper, remove from heat, and stir in scallions, cilantro, basil, and lime juice.