Spicy Peanut Dip

Peanut tasting dip, great with veggies!

ingredients

1 T. vegetable oil
1 large shallot, chopped
1 T. minced fresh ginger
2 cloves garlic, minced
1 t. curry powder
1/8 t. dried crushed red pepper
1 c. (or more) canned low-salt chicken broth
1/2 c. creamy peanut butter (do not use old-fashioned or freshly ground)
4 t. fresh lime juice
1 T. soy sauce
1 t. 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.

Source: Mary Del Santo