- 6 tablespoons unsalted creamy peanut butter
- 6 tablespoons light coconut milk
- 3 tablespoons minced shallots
- 4 teaspoons brown sugar
- 1 teaspoon grated lime rind
- 4 teaspoons fresh lime juice
- 4 teaspoons lower-sodium soy sauce
- 2 teaspoons Sriracha (hot chile sauce)
- 1 teaspoon grated peeled fresh ginger
- Combine all ingredients in a bowl, stirring with a whisk until smooth.
- Refrigerate up to 1 week.