Thai salmon steaks in panang curry sauce

Yield: 2 Servings

Measure Ingredient
2 \N 8 Ounce Salmon Steaks
2 teaspoons Thai Panang Curry Base *
½ cup Chicken Broth (Skim Fat)
4 teaspoons White Wine
½ cup Thai Coconut Milk **

* 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. From: Syd's Cookbook.

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