In a large skillet, add a little oil and lightly brown the chicken (or whatever protein you are using in this recipe) and season with salt and pepper on both sides and set aside on a plate
To the same skillet, add a few more drops of oil, the onion, pepper, carrots and salt and pepper and cook for several minutes until the onions are translucent and the peppers and carrots soften, then stir in the garlic and ginger
After about a minute, when the garlic and ginger become more fragrant, add the coconut milk and the 3 tbsp of red Thai curry paste
Add the chicken back in along with the basil leaves and a few sprigs of the cilantro (save the rest for topping) - stir to mix everything together
Simmer to let the flavors meld while you cook up the rice noodles
When the rice noodles are tender, add them to the pan and flip around with some tongs to get them covered in the sauce
Taste test and add some salt and pepper to taste
Portion out into bowls, garnish with a lime wedge and some cilantro leaves and enjoy with the family!
