Easy Satay Sauce
A delicious and rich Southeast Asian dipping sauce made with peanut butter and coconut milk, perfect for grilling and drizzling over dishes.
Ingredients
For the Sauce
- 3 tbsp smooth peanut butter Heaped tbsp
- 1 tbsp dark soy sauce Use tamari for gluten-free
- 0.5 tsp chili flakes Red pepper flakes
- 1 tbsp fish sauce Sub with vegetarian fish sauce for vegetarian option
- 200 ml coconut milk From a tin (7 oz)
- 1 tbsp light brown sugar
- 0.5 tsp ground coriander
- 1 Juice lime About 2 tbsp
- 0.5 tsp sesame seeds For garnishing
- 1 tbsp roasted peanuts Finely chopped, for garnishing
- 1 pinch chili flakes For garnishing
- 1 tbsp fresh coriander Cilantro leaves, for garnishing
Instructions
Preparation
- Place all of the satay sauce ingredients, EXCEPT the lime juice, into a small pan.
- Heat over medium heat while stirring with a wooden spoon.
- The sauce will look thin at first, but as it gets close to boiling, it will start to thicken.
- Don’t let the sauce boil; turn down the heat as it approaches boiling point and stir until thickened.
- Once thickened, turn off the heat and stir in the lime juice.
- Transfer the sauce to a serving dish and sprinkle with sesame seeds, chopped peanuts, chili flakes, and fresh coriander before serving.
Notes
Store leftovers in an airtight container in the refrigerator for about 3 to 5 days. Stir before using and add a little water or coconut milk to thin if needed. Consider adding more chili flakes for spiciness or reducing brown sugar for less sweetness.