Curried Peanut Dressing Recipe
Ingredients
| Green onions | 1 Cup (16 tbs), thinly sliced | |
| Garlic | 2 Clove (5gm), pressed | |
| Minced ginger | 1 1/2 Tablespoon | |
| Salad oil | 1 Tablespoon | |
| Curry powder | 1 1/2 Teaspoon | |
| Water | 1 1/2 Cup (16 tbs) | |
| 2/3 cup chunk-style peanut butter | ||
| Lemon juice | 2 Tablespoon | |
| 1 tablespoon each soy sauce and firmly packed brown sugar | ||
| 3/4 teaspoon crushed dried hot red chilies | ||
Directions
In a 1 1/2- to 2-quart pan over medium heat, combine onions, garlic, and ginger with oil.
Stir often until vegetables begin to brown, 8 to 10 minutes.
Add curry powder and stir for 1 minute.
Add water, peanut butter, lemon juice, soy sauce, brown sugar, and chilies; stir until mixture boils and thickens.
Serve warm or at room temperature.
If made ahead, cover and chill up to 2 days.
Return to room temperature to serve; thin with water, if desired.
Stir often until vegetables begin to brown, 8 to 10 minutes.
Add curry powder and stir for 1 minute.
Add water, peanut butter, lemon juice, soy sauce, brown sugar, and chilies; stir until mixture boils and thickens.
Serve warm or at room temperature.
If made ahead, cover and chill up to 2 days.
Return to room temperature to serve; thin with water, if desired.
Chef
