Heat a skillet over medium heat.
Butterfly each chicken breast, so that they cook quickly, and season them with salt and pepper.
Add the olive oil to the pan, and add the chicken breasts, cooking for about 5 minutes each side.
Meanwhile, in a small bowl, combine the coconut milk, red curry paste, and fish sauce.
When the chicken is cooked through, reserve to a plate to cool.
Add the jalapeño and garlic to the pan, cooking for about one minute, then add in the curry sauce mixture, and stir until combined. Turn the heat down to low, and simmer.
Once the chicken breasts are cool enough to handle, shred, then add to the sauce mixture.