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Finely dice the yellow onion, shallots, garlic, and fresh ginger.
In a medium-sized pot over medium heat, add the avocado oil. Once hot, add the diced onion & stir until translucent, about 2-3 mins. Add the shallots, garlic, and ginger.
Add a couple pinches of salt and the water or bone broth. Let it cook for another 1-2 minutes, stirring frequently.
Cut the bell pepper and eggplant according to your preference, and add them to the pot. The other veggies will be added later as they cook fast.
Add ½ cup bone broth & mix well with a spatula. Let it cook for about 1 minute, then add the red curry paste. Mix and let it cook for about 1-2 minutes, stirring frequently.
Add the coconut milk. Stir well before adding the monkfruit sweetener.
Add the snap peas, spinach, and precooked chicken. Let the curry simmer for a few minutes to allow it to reduce.
Add the rice vinegar and soy sauce, mix well, then give it a taste and adjust as necessary. You have the option to add the peanut butter for even more flavor. Mix it in well before serving.
Serve this with your favorite base (rice, quinoa, cauli rice) and favorite toppings.