Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic and curry paste and cook, stirring 1 to 2 minutes. Add the chicken broth, coconut milk, and fish sauce, cover and bring to a boil.
Add the bell peppers and noodles and simmer, uncovered until the noodles are al dente, about 3 minutes. Add the chicken and simmer until just cooked through, about 3 more minutes. Stir in the lime juice and cilantro. Add more fish sauce and lime juice, if desired.
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|Serving Size: 1 Serving (636g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 44 (20%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||7 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 68.4mg||21 %|
|Sodium 1857.3mg||64 %|
|Potassium 1006.7mg||26 %|
|Total Carbohydrate 10.4g||3 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 6.4g|
|Protein 32g||46 %|
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Calories per serving: 216
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