- 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