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
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.