Chop your chicken into cubes and combine with your shrimp in a bowl. Season with olive oil, lime, gochujang, basil, and your seasonings.
Add your protein to a hot wok or pan and cook in beef tallow until caramelized. Remove from pan and add your green onions and garlic. Then add red curry paste, gochujang, ginger.
After a few minutes add your coconut milk to deglaze your wok.
Add your cilantro, lime, soy sauce and honey to your sauce and mix well. Reduce to very low heat then add your cooked noodles, chicken, shrimp and mix well.
