Ingredients

Let’s Cook!

• 1
  Heat 1/2 tbsp olive oil in a Dutch oven over medium heat. Season chicken with salt and pepper. Add chicken to Dutch oven and cook until just done. Remove from pot and drain juices.
• 2
  Add more olive oil then add 1.5 cloves garlic, bell pepper and onion. Cook until tender.
• 3
  Stir in 1.5 tbsp red curry paste and 1/2 tbsp ginger until fragrant, about 1 minute.
• 4
  Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
• 5
  Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
• 6
  Meanwhile, cook noodles in boiling water and rinse.
• 7
  Stir in chicken, rice noodles, 1/2 tbsp fish sauce and 1 tsp brown sugar in Dutch oven.
• 8
  Remove from heat; stir in green onions, 1/4 cup cilantro, 1/8 cup basil and 1 tbsp lime juice; season with salt and pepper to taste.