Curried Peanut Dressing
|Thinly sliced green onion||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced / pressed|
|Minced fresh ginger||1 1⁄2 Tablespoon|
|Salad oil||1 Tablespoon|
|Curry powder||1 1⁄2 Teaspoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Chunky peanut butter||2⁄3 Cup (10.67 tbs)|
|Lemon juice||2 Tablespoon|
|Soy sauce||1 Tablespoon|
|Firmly packed brown sugar||1 Tablespoon|
|Crushed dried hot red chiles||3⁄4 Teaspoon|
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.