Thai salmon steaks in panang curry sauce
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 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 ** |
Directions
* 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.