Red Curry Peanut Sauce

·         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
 

Heat oil in saucepan over medium heat. Add next 3 ingredients; sauté 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.