In a food processor, combine the peanut butter, coconut milk, chipotle and ginger and pulse until smooth. Transfer the puree to a small saucepan and bring to a simmer over low heat. Cook, stirring, for 1 minute. Transfer the sauce to a bowl and whisk in the soy sauce, lime juice, sesame oil and 1/4 cup of water until smooth; refrigerate until chilled.
Make Ahead: The sauce can be refrigerated for up to 1 week.
Serve With: Grilled beef, pork, chicken wings or shrimp or as a dip for blanched vegetables.