Bourbon Ribeye & Coconut Curry Salmon: Check Out Black Celebrity Chef Patrick’s Father’s Day Recipes
Bourbon Ribeye & Coconut Curry Salmon: Check Out Black Celebrity Chef Patrick’s Father’s Day Recipes
- By
Bossip Staff
Coconut Curry Salmon
INGREDIENTS
2-pound skinless salmon fillet,
1 small onion, peeled and chopped,
2 cloves garlic, peeled and minced,
pinch scotch bonnet pepper,
1-1/2 cups coconut milk,
water,
pinch of seafood seasoning,
4 oz diced red bell pepper,
4 oz green bell pepper,
1 tablespoon curry powder,
1 tablespoon oil,
salt and pepper to taste
Directions
Preheat saute pan, then add curry to burn for 20 seconds. Aad seasoning that you already pre-cut. Saute for 1 minute. Add coconut milk and water allow to cook for 2 minutes under medium fire. Then put your salmon inside and then allow it to cook for about 4 to 5 minutes. Do not overcook salmon.
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