Thai Salmon Steaks In Panang Curry Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Grains, Dairy | Thai | Seafood, Thai | 2 | Servings |
INGREDIENTS
| 2 | 8 Ounce Salmon Steaks | |
| 2 | t | Thai Panang Curry Base * |
| 1/2 | c | Chicken Broth, Skim Fat |
| 4 | t | White Wine |
| 1/2 | c | Thai Coconut Milk ** |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 8
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 7mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: <1g