Recipe for Thai Salmon Steaks in Panang Curry Sauce

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Yield:

2 Servings

Ingredients:

Amount	Ingredient
2 x	8 Ounce Salmon Steaks
2 tsp	Thai Panang Curry Base *
1/2 cup	Chicken Broth (Skim Fat)
4 tsp	White Wine

Instructions:

Instructions: * Use A Taste of Thai Panang Curry Base.
** Use A Taste of Thai Coconut Milk. - - In a saucepan dissolve the curry base in the chicken stock. Bring to a boil. Add the white wine and simmer for several minutes. Stir in coconut milk; return to a boil. Simmer for several minutes. Sauce will thicken slightly. Serve sauce over broiled salmon steaks.

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