Title: Thai Salmon Steaks in Panang Curry Sauce
Categories: Thai Seafood
Yield: 2 Servings
| 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 ** |
* Use A Taste of Thai Panang Curry Base. ** Use A Taste of Thai Coconut
Milk.
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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.