1 5.3 oz. container Greek coconut yogurt (I use Chobani)
1/3 cup creamy peanut butter
1-2 tablespoons Asian sweet chili sauce (2 for more kick)
2 teaspoon red curry paste
1 tablespoon lime juice
1 tablespoon sugar
2 tablespoons low sodium soy sauce
3 tablespoons rice vinegar
1/4 cup loosely packed cilantro
1 garlic clove, peeled
3-4 tablespoons milk
1/8 teaspoon ground ginger (optional)
- Add all of the ingredients to your blender and chop then puree until smooth, adding additional milk as need to reach desired consistency. Chill before serving.
- Store leftover dressing in an airtight container in the refrigerator for up to 7 days.
Original Recipes visit: Asian Peanut Coconut Dressing @ carlsbadcravings.com