Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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 **

Preparation:

* 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.