Heat oil in a pot over medium heat. Add the chicken pieces and 3 tablespoons red curry paste and chili paste (if using) and cook for 2-3 minutes until fragrant and/or the chicken has cooked on the outside.
Add the fish sauce, six cups of chicken stock and pasta or noodles and bring to a boil. Keep the liquid at a hard simmer or low boil until the pasta has cooked. This could take 5-10 minutes depending on the pasta/noodles you use.
Add the lemon or lime juice, cilantro, all the vegetables and coconut milk and simmer for a few minutes until the vegetables are done. Taste and adjust to your liking by adding the last tablespoon or curry paste, more fish sauce, citrus and/or stock. If you're not using any chili paste or if you add the rest of the stock you may need to add more curry paste and fish sauce to bump up the flavor.
Ladle into bowls, garnish with lemon/lime wedges and cilantro and serve.
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