• 1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
• 2. Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
• 3. Stir in red curry paste and 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. Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
• 7. Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.
• 8. Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.

Serve immediately.