Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
