Step 1

In a medium-sized pot heat olive oil over low heat. Add onion, garlic, ginger root, lemongrass, and dried red chili peppers. Season with salt & pepper. Sauté until translucent. Add red curry paste and chicken broth. Stir until well blended. Add chicken skin side up and bring to a slow simmer. Cover and cook for approximately 30-40 minutes until chicken is thoroughly cooked to an internal of 170°F as measured by a meat thermometer. Remove chicken from liquid and allow to cool. Once cooled remove skin and pull meat from the bone into large pieces. Add yams and shitake mushrooms. Cook for 10-15 minutes at a low simmer uncovered until yams are tender. After yams are tender add coconut milk, lime juice, and fish sauce. Season with salt & pepper. Add red peppers & pulled chicken. Allow to warm before serving.

Step 2

Ladle into individual serving bowls. Garnish with a smattering of fresh cilantro, scallions and jalapenos. Add a light drizzle of chili oil. Serve with lime wedges to squeeze before serving.