Instant Pot (pressure cooker) instructions. Add the onion, garlic, chicken stock, soy sauce, honey, and red curry paste to the bowl of an Instant Pot and briefly stir to combine. Arrange the chicken thighs on top of the mixture in an even layer, then sprinkle the bell pepper and carrots evenly on top of the chicken. Cover and pressure cook for 12 minutes, followed by a quick release. Continue with steps 2-4 as written above.

Stovetop instructions. Dice the chicken into bite-sized pieces. Heat 1 tablespoon oil in a large stockpot over medium-high heat. Add half of the chicken and sauté, stirring occasionally, until browned. Transfer the cooked chicken to a clean plate and set aside. Repeat with 1 tablespoon oil and the remaining chicken, then set the cooked chicken aside. Add 1 tablespoon of oil along with the onion and carrots and sauté for 5 minutes, stirring occasionally. Add the bell pepper and garlic and sauté for 2 minutes, stirring occasionally. Add the chicken stock, soy sauce, honey, red curry paste, cooked chicken and stir to combine. Continue cooking until the sauce reaches a simmer. Add in the coconut milk, peanut butter, lime juice, spinach and gently stir until the spinach has wilted. Taste and season with additional soy sauce, peanut butter and/or lime juice if needed. Serve warm over rice or noodles, garnished with your favorite toppings, and enjoy!