Originally Published on Food & Wine
Salmon meets a rich coconut curry sauce and a tangy, spicy pepper sauce.
By Eric Adjepong, a Secret Island Chef Ambassador
Eric Adjepong’s recipe combines seared salmon with a curry sauce made with coconut milk, peppers, thyme, tomato, and onions. Be sure to use full-fat coconut milk for the richest flavor and texture. The quick hot sauce served with it is bright with vinegar and Scotch bonnet peppers. Serve this curry over cooked rice or coconut rice.
