I’m a big fan of peanut dips; they can be used with chicken, meat, vegetables, chips or (don’t tell anyone) eaten alone with a spoon. They also make a great sauce for pasta or rice.
1 tablespoon oil
1 shallot, chopped
1 tablespoon minced fresh ginger
1 teaspoon minced garlic
1 teaspoon curry
1/8 teaspoon chili pepper flakes
1 cup pareve chicken broth
½ cup creamy peanut butter
4 teaspoons lime juice
1 tablespoon soy sauce
1 teaspoon brown sugar
Heat oil in a nonstick skillet over medium heat. Add the shallot ginger and garlic; sauté for 3 minutes. Add the curry and chili pepper and stir. Stir in remaining ingredients and whisk to blend. Cover and refrigerate 2 hours. If it is too thick, thin with more broth, whisking in 1 tablespoon at a time. Best served at room temperature.
By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com
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