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. ~------------------------------------------------------
  ~----------------- 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.