Steps
- Cut 680g of boneless skinless chicken breasts into ½in / 1cm pieces; season with salt and pepper. Heat 1 tablespoon of olive oil in a pot over medium heat. Brown the chicken for 2-3 minutes; remove.
- Soften 3 minced garlic cloves, 1 diced red bell pepper, and 1 diced onion for 3-4 minutes. Stir in 3 tablespoons of red curry paste and 1 tablespoon of grated ginger for 1 minute.
- Add 6 cups of low-sodium chicken broth and 400ml of full-fat coconut milk, scraping the bottom. Return the chicken. Bring to a boil, then simmer for 10 minutes, until slightly reduced.
- Add 115g of rice vermicelli, 1 tablespoon of fish sauce, and 2 teaspoons of brown sugar. Simmer for 5 minutes, until tender and the chicken reaches 165°F / 74°C.
- Remove from the heat. Stir in 3 thinly sliced scallions, ½ cup of chopped cilantro, ¼ cup of chopped basil, and 2 tablespoons of lime juice. Season with salt and pepper.