Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Season 1½ pounds of boneless, skinless chicken breasts with kosher salt and freshly ground black pepper. Add the chicken to the pot and cook for about 2-3 minutes on each side, until it turns golden brown. Once cooked, remove the chicken from the pot and set it aside.

In the same pot, add minced garlic, diced red bell pepper, and diced onion. Sauté over medium heat for about 3-4 minutes until tender and fragrant.

Stir in 3 tablespoons of red curry paste and 1 tablespoon of freshly grated ginger, cooking for about 1 minute until fragrant. Pour in 6 cups of chicken broth and 1 can of coconut milk.

Return the cooked chicken to the pot, bring to a gentle boil. Reduce heat to low and let it simmer for about 10 minutes.

Incorporate 4 ounces of rice noodles, 1 tablespoon of fish sauce, and 2 teaspoons of brown sugar. Cook for about 5 minutes, or until noodles are tender.

Remove from heat and stir in 3 thinly sliced green onions, ½ cup chopped fresh cilantro, ¼ cup chopped fresh basil, and 2 tablespoons freshly squeezed lime juice. Serve immediately.