Recipe - Thai Salmon Steaks In Panang Curry Sauce

2 8 Ounce Salmon Steaks
2 teaspoon Thai Panang Curry Base *
One half cup Chicken Broth (Skim Fat)
4 teaspoon White Wine
One half cup 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini