Thai Peanut Sauce

• 13 cup Better 'n Peanut Butter spread
• 4 teaspoons reduced sodium soy sauce
• 4 teaspoons fresh lime juice
• 1 tablespoon red curry paste
• 1 tablespoon green onion, minced
• 2 teaspoons garlic, minced
• 1 teaspoon gingerroot, grated
• 1 teaspoon fresh cilantro, minced
• 1 teaspoon light brown sugar
• 1 teaspoon cornstarch
• 23 cup vegetable broth

1. In a medium microwaveable bowl, stir together all ingredients except vegetable broth.
2. Slowly stir in broth.
3. *Microwave on High 1-1/2 minutes or until boiling, stirring several times.
4. Serve hot or at room temperature.
5. Yield: about 1 -1/3 cups (about 2 Tablespoons per serving.
6. ).
7. Sauce may be added to stir -fried vegetables or used as a dipping sauce for chicken or egg rolls.
8. *Recipe was tested in a 1250 watt microwave oven, adjust cooking time accordingly.

n peanut butter, soy sauce, lime juice, red curry, green onion, garlic, gingerroot, fresh cilantro, light brown sugar, cornstarch, vegetable broth

Taken from www.food.com/recipe/thai-peanut-sauce-325067 (may not work)