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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Try with chicken or beef satay, shrimp, or tofu. Ingredients:
2 tablespoons vegetable oil |
1/3 cup minced green onions (about 3) |
1 tablespoon minced peeled fresh ginger |
2 garlic cloves, minced |
2 tablespoons thai red curry paste |
3/4 cup smooth peanut butter |
1 cup canned unsweetened coconut milk |
1/2 cup (or more) low-salt chicken broth |
1 tablespoon sugar |
1 tablespoon soy sauce |
1/2 teaspoon freshly ground black pepper |
2 1/2 tablespoons fresh lime juice |
1/2 cup chopped fresh cilantro |
Directions:
1. Heat oil in saucepan over medium heat. Add next 3 ingredients; sauté 2 minutes. Add curry paste; stir 1 minute. Whisk in peanut butter, then next 5 ingredients; bring to boil. Reduce heat to medium; simmer until reduced to 2 cups, whisking and adding broth as needed, about 5 minutes. Remove from heat; cool. Stir in lime juice. DO AHEAD: Can be made 3 days ahead. Cover; chill. Rewarm, thinning with broth.
2. Stir cilantro into sauce and serve.
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