In a large Dutch oven add some oil and saute the onion, and red pepper until starting to soften. Add the chicken and cook 5 minutes. Stir in the red curry paste and coconut milk. Stir and combine well. Add in the chicken stock, mushrooms, brown sugar, basil and fish sauce. Simmer 5 minutes.
Meanwhile add enough oil in another pan to cover the rice sticks. Get the oil very hot and drop the rice sticks in batches letting them puff up and brown. Remove with slotted spoon to a paper towel to drain. Continue until all are done.