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!