5 skinless, boneless chicken breast halves
10 yellow curry paste
2 cups water
1/2 cup canola oil
2 (15 ounce) cans chicken broth
1/2 red bell pepper, chopped, with liquid
1/4 cup vegetable oil
1/4 cup water
1 teaspoon chicken bouillon granules
1/2 cup chopped peanuts
2 tablespoons rice wine vinegar
1/2 cup soy sauce
1 cup sliced almonds
Sprinkle chicken breasts with curry paste, water, oil, broth, pepper and bell pepper over a large bowl. Cover and refrigerate for 48 hours.
While chicken breasts are still warm, combine chicken broth, vinegar, bouillon, peanuts and vinegar over medium flame until boiling. Reduce heat and simmer for 2 minutes.
When chicken is finished, toss all the chicken in vegetable oil, water and bouillon granules. Stir chicken into broth mixture. Cover and simmer for 2 hours. Remove chicken and shred.
Stir in rice wine vinegar, soy sauce and almonds. Serve over chicken and vegetables.