Preparation:
1. in a saucepan, combine panang curry base and chicken stock. bring to a boil. 2. lower heat and add dry white wine. simmer for two minutes. 3. whisk in all but 2 tablespoons of coconut milk. 4. return to a boil. 5. simmer 10 minutes to thicken sauce. 6. broil salmon steaks until done, approximately 7-8 minutes each side depending on thickness of salmon steaks. 7. place salmon steaks on plates. cover with panang curry sauce and streak sauce with remaining coconut milk. 8. garnish with chopped chives. |
