Peanut Sauce

2 Tbsp coconut cream, skimmed from the top of canned coconut milk - 1 Tbsp plus 1 Tsp Thai Red Curry Paste - 1 cup chicken broth - 1/4 cup unsweetened coconut milk - 1/4 cup chunky peanut butter - 1 Tbsp Southeast Asian fish sauce - 1 Tbsp freshly squeezed lime juice, to taste

Stir-fry the coconut cream in a small saucepan over medium heat, until the oil separates and sizzles, about 2 minutes. Add the curry paste and stir-fry until fragrant, about 2 minutes.
Whisk in the broth, coconut milk, peanut butter, and fish sauce. Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer and cook, stirring, until thickened, about 10 minutes. Transfer the sauce to a serving bowl and cool to room temperature. Whisk in the lime juice just before serving.