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Ingredients
1 tablespoon olive oil
700 g boneless, skinless chicken breasts, cut into 1.25 cm 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
400 ml canned coconut milk
115 g rice noodles
1 tablespoon fish sauce
2 teaspoons brown sugar
2 tablespoons freshly squeezed lime juice
Instructions
Heat olive oil in a large pot over medium heat. Season chicken with salt and pepper. Add chicken and cook until golden, about 2–3 minutes. Remove and set aside.
Add garlic, bell pepper, and onion to the 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 the chicken broth and coconut milk, scraping any browned bits from the bottom.
Return the chicken to the pot. Bring to a boil, then reduce heat and simmer, stirring occasionally, until slightly reduced, about 10 minutes.
Stir in rice noodles, fish sauce, and brown sugar. Cook until noodles are tender, about 5 minutes.
Remove from heat. Stir in lime juice. Adjust seasoning with salt and pepper to taste.
Serve hot and enjoy!
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