Ingredient Note: We developed this recipe using Thai Kitchen® red curry paste. Please note, though, that the blend of spices in the paste varies by brand, so different brands can have different heat levels. You might want to adjust the amount of curry paste in this recipe to factor in the brand’s heat level and to fit your own preferences.
Nutrition Values Per Serving : Calories 252, Total fat 15.5 g, Saturated fat 12.7 g, Cholesterol 32 mg, Sodium 777 mg, Total carbohydrate 14.4 g, Dietary fiber 2.2 g, Protein 14.8 g, Vitamin A 915 %DV, Vitamin C 34 %DV, Calcium 4 %DV, Iron 17 %DV
*Pressure Cook and Manual buttons are interchangeable