Well, I never got a response, so I went ahead and made this with boneless skinless chicken thighs.

In addition, I tweaked this a bit, based on the comments above and my own tastes & vision:
– instead of 3 tablespoons fish sauce, 1.5 tablespoons. Next time, might even cut it to just 1 tablespoon. Thank you to those who recommended cutting this down.
– instead of 1 tablespoon red curry paste, 4 ounces. 1 tbsp. kept the sauce as brown as the peanut butter, which didn’t visually appeal to me, so I added more until I was satisfied.
– instead of palm sugar, brown sugar. There’s no palm sugar in my area.
– added extra peas to have a healthy serving of vegetables.

I served this over Thai jasmine rice.

The only thing I’d change is adding the red pepper slices while cooking. Mine got too soft. Next time, I’ll add mine after all is said and done. Oh, I’ll also use boneless skinless chicken breasts next time, just to compare.

With the tweaks I made, this came out great for me. I’d definitely make this again.

That should have been step 4. I updated the note. Thanks and enjoy!