Sunday, April 1, 2007

Spicy Peanut Dip

  • 1 tablespoon vegetable oil
  • 1 large shallot, chopped
  • 1 tablespoon minced fresh ginger
  • 2 garlic cloves, minced
  • 1 teaspoon curry powder
  • 1/4 teaspoon dried crushed red pepper
  • 1 cup chicken broth
  • 1/2 cup creamy peanut butter
  • 4 teaspoons fresh lime juice
  • 1 tablespoon soy sauce
  • 1 teaspoon (packed) brown sugar

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 with crudités: carrots, celery, jicama, red bell pepper or apples and pears.

makes 1 1/3 cups

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