Thai Salmon Steaks In Panang Curry Sauce
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 **
Method:
* 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.