Season the salmon fillets with garlic powder, salt & pepper.

Place a skillet over medium heat and add olive oil and butter.

Then add the salmon fillets skin side up and cook them for about 6 minutes (3 minutes per side). Turn halfway through the cooking time and let the salmon fillets rest on a plate.

In the same skillet, heat 2-3 tsps of Thai Yellow Curry Paste over medium heat. After a few minutes, add the coconut milk. Mix well and season the sauce with salt & pepper if necessary. Finally, add the salmon fillets and remove the pan from the heat.

Serve the salmon fillets with rice and optionally some steamed or stir-fried vegetables.TIPS:- Vary with chicken, beef or pork.- Is your sauce too spicy? Add extra coconut milk or a little sugar.If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!