Spicy Peanut Dip

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

1 tablespoon vegetable oil

Heat oil in nonstick skillet over medium heat.

1 large shallot, chopped
1 tablespoon minced fresh ginger
garlic cloves, minced

Add shallot, ginger and garlic; saut? until shallot is tender, about 3 minutes.

2 1 teaspoon curry powder
1/8 teaspoon dried crushed red pepper

Add curry powder and crushed red pepper. Stir until aromatic, about 15 seconds.

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

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.
(*) Very nice flavor. However, next time I would double the spices, as they just weren't strong enough. I would leave out the brown sugar as the dip was too sweet, and I would reduce the broth as the dip was too thin. With a little tweaking, this would be perfect.
------------------
epicurious