1 tablespoon vegetable oil
1 large shallot, chopped
1 tablespoon minced fresh ginger
2 garlic cloves, minced
1 teaspoon curry powder
1/8 teaspoon dried crushed red pepper
1 cup (or more) canned low-salt chicken broth
1/2 cup creamy peanut butter (do not use old-fashioned or freshly ground)
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.
Makes about 1 1/3 cups.