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.

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

Yield: 1 1/3 cups

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.