Red Curry Peanut Sauce

By mirandavoegeli

Ingredients

• 2 tablespoons vegetable oil
• 1/3 cup minced green onions (about 3)
• 1 tablespoon minced peeled fresh ginger
• 2 garlic cloves, minced
• 2 tablespoons Thai red curry paste
• 3/4 cup smooth peanut butter
• 1 cup canned unsweetened coconut milk
• 1/2 cup (or more) low-salt chicken broth
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 1/2 teaspoon freshly ground black pepper
• 2 1/2 tablespoons fresh lime juice
• 1/2 cup chopped fresh cilantro
• Ingredient info: Thai red curry paste and unsweetened coconut milk can be found at many supermarkets and at Southeast Asian and Indian markets.

Details

Servings 2
Adapted from epicurious.com

Preparation

Step 1

Heat oil in saucepan over medium heat. Add next 3 ingredients; sauté 2 minutes. Add curry paste; stir 1 minute. Whisk in peanut butter, then next 5 ingredients; bring to boil. Reduce heat to medium; simmer until reduced to 2 cups, whisking and adding broth as needed, about 5 minutes. Remove from heat; cool. Stir in lime juice. DO AHEAD: Can be made 3 days ahead. Cover; chill. Rewarm, thinning with broth.

Stir cilantro into sauce and serve.