Turn on Saute on High. Add red curry paste and saute for 10 seconds. Add coconut milk and mix well till the paste is blended.
Add sliced carrots, celery and salmon pieces, and stir. Wait for coconut milk to come to a simmer and then cancel saute. Close the lid and select Manual or Pressure Cook and adjust to Low Pressure. Set for 1 minute. Note: If your salmon pieces are larger than 1-1½ inches, adjust time to 2 mins.
Wait 5-7 mins for natural pressure release and then release the remaining pressure manually.
Open the lid after the pin drops. Turn ON saute and add brown sugar, lime juice, and sugar snap peas. Simmer for a few minutes or until your desired texture for snap peas. Serve warm with Jasmine rice. Note: When you open the lid and the coconut milk looks curdled, simply stir it gently on saute mode and it becomes smooth again.
Heat a dutch oven, or a sauce pot on medium-high heat. When it gets hot, add curry paste and saute for 10 seconds to wake up the spices.
Add coconut milk and whisk it well, till the curry paste blends completely. Add chopped vegetables, salmon pieces and stir. Wait for coconut milk to come to a simmer, then reduce heat to medium. Cover the pot and cook for 8-10 minutes, or until the salmon is cooked through.
Open the lid and add brown sugar, lime juice and sugar snap peas. Saute for 30 seconds, or cook longer if you like your snap peas softer. Serve warm with Jasmine rice.
If the coconut milk looks curdled after pressure cooking, turn on Saute and stir it gently for 30-40 seconds, till it becomes smooth again. Sometimes, the fat separates under high pressure, but can be whisked back to normal very easily.
To make this curry vegetarian, use Extra-firm Tofu or Paneer instead of Salmon. Recipe instructions and timing remain the same.
When using shrimp instead, I follow the steps for pressure cooking the curry. I add the shrimp after pressure cooking, on Saute mode. This prevents overcooking them. Or saute the shrimp before making the curry and then add them back during the final saute stage.
When making this curry with with Chicken, use boneless skinless chicken thighs or breast, cut in 1-inch pieces and adjust the pressure cooking time to 4 mins.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.