Instructions

1. Heat sauce pan on medium-low heat. Add butter and drizzle some olive oil to avoid butter from burning.
2. Add the seasoned salmon and cook each side.

Do not fully cook salmon.

3. Remove salmon from pan.
4. On the pan you cooked the salmon on, add minced garlic and ginger.
5. Cook until softened and aromatic, about 1-2 minutes.
6. Stir Thai red curry paste, fish sauce, pour in coconut milk, onion powder, and the juice of a lime.
7. The mixture will become very thick. Whisk to combine and let bubble briefly for a second or two.
8. Reduce heat to a gentle simmer and cook for about 2 minutes, allowing it to thicken slightly.
9. Add red, yellow, and orange peppers (jalapeño optional).

If you don't like jalapeño, add red pepper flakes instead for a little kick of heat.

10. Transfer the salmon filets to the skillet and continue cooking for another 5 minutes or until the salmon is fully cooked through.
11. Garnish with cilantro.
12. Spoon the salmon and sauce over fluffy basmati or jasmine rice, adding extra sauce on top.