Pat dry chicken thighs and season both sides with salt and black pepper.
Add vegetable oil to a pot or Dutch oven and heat pot under medium high heat.
Add shallots and saute for 30 seconds or until fragrant. Avoid burning shallots.
Add seasoned chicken thighs to pot. Sear both sides until they are slightly golden brown on the outsides.
Add bell peppers, mushrooms, and carrots. Saute for 1-2 minutes.
Add Thai red curry paste, and stir to combine.
Add chicken broth and bring to a boil.
Add fish sauce and lime juice. Then cover with lid and cook on medium low for 10 minutes, or until chicken is fully cooked on the insides.
Add coconut milk and bring to a boil again.
Remove chicken from the pot and shred or cut it into smaller pieces. Then return them into the soup.
Add cooked rice (see Note 1) and garnish with cilantro.
Serve and enjoy!
Notes
Note 1: If you are saving soup for leftovers, add cooked rice to individual bowls of soup when serving so that leftover soup is without rice in them - rice sitting warm soup for an extended period of time gets soggy. I highly recommend storing rice separately if storing leftovers.