1/2 cup creamy natural peanut butter
1/4 cup low-sodium chicken broth
3 Tb. low-sodium soy sauce
1 1/2 TB. packed dark brown sugar
1 1/2 TB. peeled and minced fresh ginger
2 TB fresh lime juice
1 clove garlic, minced(about 1 teaspoon)
1/2 tsp. red pepper flakes
1 tsp. red curry paste (you can substitute curry powder)
1 medium shallot, roughly chopped |
Place all the ingredients in a blender until smooth. It will keep in refrigerator for 3 days.
Use for vegetable tray. |
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