red-curry-peanut-sauce-359773.json

{
    "directions": [
        "Heat oil in saucepan over medium heat. Add next 3 ingredients; saut\u00e9 2 minutes. Add curry paste; stir 1 minute. Whisk in peanut butter, then next 5 ingredients; bring to boil. Reduce heat to medium; simmer until reduced to 2 cups, whisking and adding broth as needed, about 5 minutes. Remove from heat; cool. Stir in lime juice. DO AHEAD: Can be made 3 days ahead. Cover; chill. Rewarm, thinning with broth.",
        "Stir cilantro into sauce and serve."
    ],
    "ingredients": [
        "2 tablespoons vegetable oil",
        "1/3 cup minced green onions (about 3)",
        "1 tablespoon minced peeled fresh ginger",
        "2 garlic cloves, minced",
        "2 tablespoons Thai red curry paste",
        "3/4 cup smooth peanut butter",
        "1 cup canned unsweetened coconut milk",
        "1/2 cup (or more) low-salt chicken broth",
        "1 tablespoon sugar",
        "1 tablespoon soy sauce",
        "1/2 teaspoon freshly ground black pepper",
        "2 1/2 tablespoons fresh lime juice",
        "1/2 cup chopped fresh cilantro",
        "Ingredient info: Thai red curry paste and unsweetened coconut milk can be found at many supermarkets and at Southeast Asian and Indian markets."
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Sauce",
        "Quick & Easy",
        "Backyard BBQ",
        "Curry",
        "Low Cholesterol",
        "Soy Sauce",
        "Peanut Butter"
    ],
    "title": "Red Curry Peanut Sauce",
    "url": "http://www.epicurious.com/recipes/food/views/red-curry-peanut-sauce-359773"
}