Recipe information
Yield
Makes about 1 1/3 cups Servings
Ingredients
1
tablespoon vegetable oil
1
large shallot, chopped
1
tablespoon minced fresh ginger
2
garlic cloves, minced
1
teaspoon curry powder
1
/8 teaspoon dried crushed red pepper
1
cup (or more) canned low-salt chicken broth
1
/2 cup creamy peanut butter (do not use old-fashioned or freshly ground)
4
teaspoons fresh lime juice
1
tablespoon soy sauce
1
teaspoon (packed) brown sugar
Need to make a substitution?
Preparation
Step 1
Heat oil in nonstick skillet over medium heat. Add shallot, ginger and garlic; sauté until shallot is tender, about 3 minutes. Add curry powder and crushed red pepper. Stir until aromatic, about 15 seconds. Stir in 1 cup broth, peanut butter, lime juice, soy sauce, and brown sugar; whisk to blend. Simmer until mixture thickens, whisking constantly, about 3 minutes. Season with salt and pepper. Transfer to bowl and cool, whisking occasionally. Cover and refrigerate 2 hours. DO AHEAD Can be made 2 days ahead. Keep refrigerated. Thin dip with more broth by tablespoonfuls if needed. Serve dip chilled or at room temperature.