Panang Salmon Steak

• 2 Tbsp Panang Curry Paste or Red Curry Paste
• 3/4 cup chicken stock
• 1/2 cup dry white wine
• 1 cup Coconut Milk
• 2 lbs ( 900 g ) salmon steaks, (preferably 4 steaks)
• 3 Tbsp chopped fresh chives

1. In a saucepan, combine Panang Curry Paste and chicken stock. Bring to a boil.

2. Lower heat and add dry white wine. Simmer for 2 minutes.

3. Whisk in all but 2 Tbsp of Coconut Milk. Return to a boil. Simmer 10 minutes to thicken sauce.

4. Broil salmon steaks until done, approximately 7-8 minutes each side depending on thickness. Place salmon on plates. Cover with Panang Curry Sauce and streak sauce with remaining Coconut Milk. Garnish with chopped chives.

**From the RECIPES page of A Taste of Thai.

BTW, this is a great brand for Thai food at your grocery store. Try the delicious Coconut Ginger Soup Mix!