Thai Salmon Steaks In Panang Curry Sauce

Course : Salmon
Serves: 2
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2 fillets salmon steaks 8 ounce
2 teaspoons Thai panang curry base *
1/2 cup chicken broth -- (skim fat)
4 teaspoons white wine
1/2 cup Thai coconut milk **

Preparation / 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.

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