Cover dried peppers with hot water and soak until soft, 30 to 60 minutes. Drain and pat dry. Remove stems and seeds; chop and set aside.

Bring vinegar, beef broth, ginger and lime peel to a boil. Add garlic and chopped chile peppers; cover and simmer for 20 minutes, adding more broth if needed.

Puree in blender or food processor with 1/2 cup coconut milk, adding more coconut milk if needed. Return pureed mixture to saucepan.

Add remaining coconut milk, brown sugar, peanut butter and 1 Tbsp tamari sauce. Bring to a boil and simmer 5 to 8 minutes, stirring occasionally, until mixture blends and thickens slightly. Stir in lime juice. Keep warm.

Makes 2 cups.

Serve with Shrimp and  Filet.