I’m a big fan of peanut dips; they can be used with chicken, meat, vegetables, chips or (don’t tell anyone) eaten alone with a spoon.  They also make a great sauce for pasta or rice.

1 tablespoon oil

1 shallot, chopped

1 tablespoon minced fresh ginger

1 teaspoon minced garlic

1 teaspoon curry

1/8 teaspoon chili pepper flakes

1 cup pareve chicken broth

½ cup creamy peanut butter

4 teaspoons lime juice

1 tablespoon soy sauce

1 teaspoon brown sugar

Heat oil in a nonstick skillet over medium heat.  Add the shallot ginger and garlic; sauté for 3 minutes.  Add the curry and chili pepper and stir.  Stir in remaining ingredients and whisk to blend.  Cover and refrigerate 2 hours.  If it is too thick, thin with more broth, whisking in 1 tablespoon at a time. Best served at room temperature.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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