- 3 tablespoons smooth peanut butter (preferably natural)
- ½ teaspoon store-bought or homemade Thai red curry paste
- 1 teaspoon peeled and finely grated fresh ginger
- 1/3 cup well-stirred canned unsweetened coconut milk
- 1/3 cup low-sodium chicken broth
- 1 tablespoon fresh lime juice
- Pinch of sugar
- Salt
- In a small bowl, combine the peanut butter, curry paste, and ginger. Gradually whisk in the coconut milk and broth until smooth. Stir in the lime juice and sugar and season with salt.