Red Curry Peanut Sauce

• 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
• Ingredient info: Thai red curry paste and unsweetened coconut milk can be found at many supermarkets and at Southeast Asian and Indian markets.

1. Heat oil in saucepan over medium heat. Add next 3 ingredients; saute 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:
2. Stir cilantro into sauce and serve.

vegetable oil, green onions, fresh ginger, garlic, red curry, smooth peanut butter, milk, chicken broth, sugar, soy sauce, freshly ground black pepper, lime juice, fresh cilantro, red curry

Taken from www.epicurious.com/recipes/food/views/red-curry-peanut-sauce-359773 (may not work)