Name: Thai Salmon Steaks in Panang Curry Sauce
Ingredients: 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 **

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Grains, Dairy	Thai	Thai, Seafood	2	Servings

INGREDIENTS

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 **

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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