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Categories:
vegetable oil shallot fresh ginger garlic curry powder red pepper chicken broth peanut butter lime juice soy sauce brown sugar
Viewed: 50 - Published at: 3 years agoIngredients
- 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
Method
- Heat oil in nonstick skillet over medium heat.
- Add shallot, ginger and garlic; saute 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.
- (Can be made 2 days ahead.
- Keep refrigerated.)
- Thin dip with more broth by tablespoonfuls if needed.
- Serve dip chilled or at room temperature.
