Heat olive oil in a large pot or Dutch oven over medium heat. Season chicken chunks with salt and pepper, add to the pot, and cook for 2 to 3 minutes until pieces begin to brown. Transfer to a plate and set aside. Do not cook through completely at this stage.

Add minced garlic, diced bell pepper, and diced onion to the same pot. Cook for 3 to 4 minutes, stirring occasionally, until softened and fragrant. Scrape up any browned bits as you stir.

Stir in red curry paste and grated ginger. Cook for about 1 minute, stirring constantly, until the paste darkens slightly and becomes very fragrant.

Pour in chicken broth and coconut milk. Stir well to combine. Return browned chicken to the pot and bring everything to a boil over medium-high heat.

Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the broth reduces slightly and the chicken reaches an internal temperature of 165 degrees F.

Add rice noodles, fish sauce, and brown sugar. Cook for about 5 minutes, stirring occasionally, until noodles are fully tender.

Remove from heat. Stir in green onions, cilantro, basil, and fresh lime juice. Taste and adjust seasoning with salt, lime, or a pinch of sugar as needed. Serve immediately.