My friend Jane minces no words. “It looks like dysentery,” she said of my dip. “But it’s delicious. What’s in it?” Granted, it would not make a cover shot in a food magazine. But it is tasty and great with veggies or chips. According to the recipe preface, it’s “similar to the peanut sauce that accompanies an Indonesian satay.” This recipes makes about 1 1/2 cups of dip.
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 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, 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 ocasionally. Cover and refrigerate 2 hours. (Can be made 2 days ahead. Keep refrigerated.) Thin dip with more broth by tablespoons if needed. Serve dip chilled or at room temperature.