Thai Red Curry Chicken with Coconut

Ingredients

• 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 teaspoons salt, divided
• ½ teaspoon black pepper
• 3 tablespoons avocado oil, divided
• 1 small sweet onion, finely diced
• 1 red bell pepper, seeded and sliced
• 3 medium carrots, peeled and thinly sliced
• 1 cup sliced mushrooms
• 4 garlic cloves, finely minced
• 1 teaspoon finely minced fresh ginger
• 4 tablespoons red curry paste
• 2 (13.5-ounce) cans coconut milk
• 4 cups chicken broth
• 1 teaspoon sugar
• 6 ounces rice noodles
• 1 tablespoon fish sauce or tamari
• ¼ cup lime juice from 2-3 limes, plus more for serving
• Green onions, green and white parts, thinly sliced (optional)
• Fresh cilantro, chopped (optional)
• Thai basil, thinly sliced (optional)