Spicy Peanut Dip

By kmad

Similar to the peanut sauce that accompanies an Indonesian satay, this would be nice with chips or crudités.

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

Details

Servings 4

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. (Can be made 2 days ahead. Keep refrigerated.) Thin dip with more broth by tablespoonfuls if needed. Serve dip chilled or at room temperature.