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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', 'Ingredient info: Thai red curry paste and unsweetened coconut milk can be found at many supermarkets and at Southeast Asian and Indian markets.']

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.

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