Ingredients
The following ingredients have 4 Servings
- 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 teaspoons red curry paste
- 1 tablespoon lime juice
- 1 tablespoon sugar (or more to taste)
- 2 tablespoons low sodium soy sauce
- 3 tablespoons rice vinegar
- 1/4 cup loosely packed cilantro
- 1 garlic clove, peeled
- 3-4 tablespoons milk
- 1/2 teaspoon dried basil
- 1/8 teaspoon ground ginger
Instruction
- 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.
