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container Greek coconut yogurt (I use Chobani) 1/3 cup creamy peanut butter 3 tablespoons low sodium soy sauce 3 tablespoons rice vinegar 2 tablespoons Asian sweet chili sauce 1 tablespoon lime juice 1 tablespoon sugar or more to taste 2 teaspoons red curry paste 1/4 cup loosely packed cilantro 1 garlic clove, peeled (or tsp powder) 3 tablespoons milk or water 1/2 teaspoon dried basil 1/4 teaspoon ground ginger Instructions Add all the ingredients to your blender and puree until smooth, adding additional milk as need to reach desired consistency

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- Centre back split

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