Heat oil in a sauce pan on medium high. Add the shallot, and stir for 2-3 minutes. Add ginger, garlic, curry powder and chili flakes and stir for 1 more minute, until fragrant. Add chicken stock, peanut butter, lime juice, soy sauce, brown sugar and whisk to combine. Once the sauce thickens slightly, remove pan from heat.
Cool the dip in the refrigerator for at least two hours before serving. If needed, add a splash of chicken stock and whisk before serving.
Serve with Mann’s Stringless Sugar Snap Peas or other crudités.
Makes approximately 1 cup.
