Name: Spicy Peanut Dip
Yield: Makes about 1 1/3 cups
Ingredients: 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

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Spicy Peanut DipDavid Prince

Similar to the peanut sauce that accompanies an Indonesian satay, this would be nice with chips or crudités.

Recipe information

Yield
Makes about 1 1/3 cups

Ingredients

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

Preparation

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.

TagsDip Indonesian Southeast Asian Asian Peanut Butter Shallot Vegetable Dairy Free Vegan Vegetarian Make Ahead Simmer Bon Appétit

Recipe information

Ingredients

Preparation

Recipe notes