Categories: Dressings/Sauces

Ingredients

• 1 tsp canola oil
• 2 tsp red curry paste
• 1 tsp chopped fresh ginger
• 1 tsp chopped garlic
• 1/4 cup chicken broth
• 3 tbsp. smooth peanut butter
• 1 1/2 tbsp. rice vinegar
• 2 tsp tamari

Directions

1. Heat canola oil in a small nonstick skillet over medium heat. Add red curry paste and ginger and garlic. Cook, stirring constantly, until fragrant, about 2 minutes. Combine chicken broth, peanut butter, vinegar, and tamari in a food processor. Add the curry mixture and process until smooth, about 20 seconds.

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