Thai Peanut Dip

Seriously, some of the best stuff ever. I can't stop eating baby carrots laden with this. It's a simple, different dip that's great with raw veggies, bread sticks, potato chips, or crackers. Perfect for when you want to break out of the "soup mix and sour cream" mold.

1 tablespoon vegetable oil
3 tablespoons finely chopped shallots (I used minced onions)
1 tablespoon shredded fresh ginger
2 garlic cloves, minced
1 teaspoon madras-style curry powder
1/8 teaspoon crushed hot red pepper
1/2 cup peanut butter (not natural)
1 cup chicken broth, canned or homemade
3 tablespoons coconut milk or heavy cream
1 tablespoon fresh lime juice (I used lemon)
1 tablespoon Asian fish sauce or soy sauce
1 teaspoon light brown sugar
chopped fresh cilantro, including stems, for garnish

1. Heat the oil in a saucepan over medium heat. Add the shallors, ginger, and garlic and cook, stirring often, until the shallots are golden, about three minuntes. Add the currey powder and red pepper and stir until fragrant, about 15 seconds.
2. Whisk in the remaining ingedients, except cilantro. Bring to a simmer adn simer over low heat to blend the flavors, about three minutes. Transfer to a bowl and let cool, the cover and refrigerate until chilled.
3. Transfer to a serving bowl and sprinkle with the chopped cilantro.
Recipe from Dip it by Rick Rodgers.