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

Makes about 1 1/3 cups.

INGREDIENTS

  • 1tablespoon vegetable oil
  • 1large shallot, chopped
  • 1tablespoon minced fresh ginger
  • 2garlic cloves, minced
  • 1teaspoon curry powder
  • 1/8teaspoon dried crushed red pepper
  • 1cup (or more) canned low-salt chicken broth
  • 1/2cup creamy peanut butter(do not use old-fashioned or freshly ground)
  • 4teaspoons fresh lime juice
  • 1tablespoon soy sauce
  • 1teaspoon (packed) brown sugar

    DIRECTIONS

    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.