Thai salmon steaks in panang curry sauce
Yield: 2 Servings
Ingredients:
- 2 8 Ounce Salmon Steaks
- 2 ts Thai Panang Curry Base *
- 1/2 c Chicken Broth (Skim Fat)
- 4 ts White Wine
- 1/2 c Thai Coconut Milk **
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. From: Syd's Cookbook.
