Chicken Broth (4 cups)
Coconut Milk (1 can /13.5 ounces)
Shallot (2, minced)
White Mushrooms (6-8 ounces, trimmed and thinly sliced)
Snow/Snap Peas (6 ounces, strings removed and cut in thirds on the bias)
*Anaheim Pepper (1, sliced)
Cilantro (⅓ bunch, chopped)
Lime Juice (2 Tbsp.)
Thai Red Curry Paste (1 Tbsp.)
Fish Sauce (2 Tbsp.)
Vegetable Oil (1 Tbsp.)
Sugar (2 tsp.)
Pepper & Salt
Place chicken breast on paper towels, pat dry, and season with pepper and salt. Place on a small plate and let the chicken sit for 15-20 minutes. Meanwhile, heat oil in the saucepan over medium-high heat until it begins to shimmer. Sauté the chicken until lightly browned about 2-3 minutes per side. Remove and transfer to a small plate to reserve. Lower the heat to medium and add the shallot to the saucepan and cook until softened, about 2-3 minutes. Add chicken broth, coconut milk, 2 teaspoons of fish sauce, sugar and mix to combine. Add the chicken and any juices to the pan, bring the broth to a simmer, and cook until the chicken hits 160°F, about 8-12 minutes. Note to flip the chicken breasts halfway through. Remove from heat and let the chicken rest in the broth for 1 hour (that is correct, one hour). Remove the chicken breast and using two forks, shred the chicken into bite size pieces. Reserve. Meanwhile, in a small bowl, add the red curry paste, lime juice and remaining fish sauce and mix to combine. Reserve. Return the broth to a simmer, add mushrooms and snow/snap peas and cook until just tender, about 2-3 minutes. Remove from heat and add red curry sauce and shredded chicken and allow them to heat up in broth for 2-3 minutes. Serve immediately topped with cilantro, optional Anaheim peppers, and fresh cracked pepper.