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Thai Salmon Steaks In Panang Curry Sauce

2 8 ounce salmon steaks
2 teaspoons Thai panang curry base *
1/2 cup chicken broth -- (skim fat)
4 teaspoons white wine
1/2 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.




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