Spicy Peanut Dip

• 1 tablespoon vegetable oilvegetable-oil
• 1 large shallot, choppedshallot
• 1 tablespoon minced fresh gingerginger
• 2 garlic cloves, mincedgarlic
• 1 teaspoon curry powdercurry
• 1/8 teaspoon dried crushed red pepperbell-pepper
• 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 juicelime-juice
• 1 tablespoon soy saucesoy-sauce
• 1 teaspoon (packed) brown sugarbrown-sugar

1. 01Heat oil in nonstick skillet over medium heat. Add shallot, ginger and garlic; sauté 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.

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