Spicy Peanut Dip

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
1 tablespoon	15ml	Shallot - chopped (large)
1 tablespoon	15ml	Minced fresh ginger
2		Garlic cloves - minced
1 teaspoon	5ml	Curry powder
1/8 teaspoon	0.6ml	Dried crushed red pepper
1 cup	237ml	Canned low-salt chicken broth - or more if needed
1/2 cup	118ml	Creamy peanut butter - do not use
		Old-fashioned or freshly ground
4 teaspoons	20ml	Fresh lime juice
1 tablespoon	15ml	Soy sauce
1 teaspoon	5ml	Brown sugar - (packed)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat oil in nonstick skillet over medium heat. Add shallot, ginger and garlic; saute 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.

This recipe yields about 1 1/3 cups.

Source:
Bon Appetit, March 2001

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