Thai Salmon Steaks in Panang Curry Sauce

2 8 Ounce Salmon Steaks
2 ts Thai Panang Curry Base (don't know if this is paleo?)
1/2 c Chicken Broth
4 ts White Wine
1/2 c 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.