**Traditional Pressure Cooker**: Heat oil and add the red thai curry paste, ginger, and onions for a few minutes. Add the carrots, water (or broth), and salt. Bring to high pressure and cook for three whistles. Turn off and let steam release naturally. Mix in peanut butter and blend.

**Instant Pot**: Turn on saute mode and heat oil. Saute red thai curry paste, ginger, and onions for a few minutes. Add carrots, water (or broth), and salt. Seal lid and set high pressure for 12 minutes. Quick release, mix in peanut butter, and blend.

**Stove Top**: Heat oil in a pot and add red thai curry paste, ginger, and onions for a few minutes. Add carrots, water (or broth), and salt. Bring to a boil and simmer until carrots are soft, approx 15-20 minutes. Mix in peanut butter and blend.

**Serve**: Top with your favorite toppings like noodles, coriander, roasted peanuts, and lime juice. Enjoy hot!