1 cup thinly sliced green onions
2 cloves garlic, minced or pressed
1 ½ T fresh ginger, minced
1 T salad oil
1 ½ T curry powder
1 1/2 cups water
2/3 cup chunk-‐style peanut butter
2 T lemon juice
1 T soy sauce
1 T firmly packed brown sugar
¾ T crushed dried hot red chilies
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 was 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.
Notes and Instructions