This post may contain affiliate links. Please read our disclosure policy.
This easy 10-minute Satay Sauce Recipe makes a great dip for chicken, pork or vegetable skewers. Smooth and creamy with a little chilli kick!
A decent satay sauce, made from store cupboard ingredients is a great recipe to have on standby. It’s a simple way to pep up a rotisserie chicken, drizzle over a salad or to use as a dip for veggies.
Of course it also goes perfectly with satay chicken skewers– which is a recipe we all love at home. Not forgetting beef satay skewers too (I must get a recipe up for that one on the blog).
What do we need?
I prefer to use shop-bought smooth peanut butter for the sake of simplicity, but you can whizz up your own peanuts for this if you prefer. Or you could use chunky peanut butter. A traditional Indonesian Satay (where satay originates) would use roasted peanuts that have been ground by hand.
How to make Satay Sauce
In a small saucepan mix together peanut butter, soy sauce, chilli flakes, fish sauce, coconut milk, light brown sugar and ground coriander whilst heating over a medium heat.
It will thicken as it approaches boiling point. Turn off the heat just before it comes to the boil and stir in fresh lime juice. You can serve it warm or cold. If serving it warm, reheat right before serving.
Can I make it ahead?
Yes! The sauce can be made ahead, cooled, covered and refrigerated for up to 2-3 days. Place in a pan and reheat whilst stirring if you want to serve it warm.
What Type Of Peanut butter
Either crunchy or smooth is fine. Alternatively you can whizz up your own dry-roasted peanuts in a food processor to a chunky or smooth texture.
Don’t want the heat?
You can leave the chilli flakes out entirely if you prefer. I like it a little spicy, but it’s completely up to you.
Stay updated with new recipes! Subscribe to the newsletterto hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
1tbspfish saucesub with vegetarian fish sauce if you want it vegetarian
200ml(7 oz) coconut milk from a tin
1tbsplight brown sugar
½tspground coriander
juice of 1 limeabout 2 tbsp
Toppings (optional):
½tspsesame seeds
1tbsproasted peanutsfinely chopped
pinchchilli flakes
1tbspfresh coriandercilantro leaves
Instructions
Place all of the satay sauce ingredients EXCEPT for the lime juice into a small pan
3 heaped tbsp smooth peanut butter, 1 tbsp dark soy sauce, 1/2 tsp chilli flakes, 1 tbsp fish sauce, 200 ml (7 oz) coconut milk, 1 tbsp light brown sugar, 1/2 tsp ground coriander
Heat over medium heat whilst stirring with a wooden spoon. The sauce will look thin at first, then as it comes close to boiling point, it will start to thicken. Don't let the sauce boil, just turn down the heat as it approaches boiling point and stir until thickened, then turn off the heat and stir in the lime juice.
juice of 1 lime
Transfer the sauce to a serving dish and sprinkle with sesame seeds, chopped peanuts, chilli flakes and fresh coriander before serving.
The sauce can be served cool or warm, or you can reheat if you wish (the oil will separate a little from the peanut butter and coconut milk as it cools, but a good mix with a wooden spoon will bring it back together again).Nutritional information is per serving. This recipe contains 8 servings.
Nutrition information is automatically calculated, so should only be used as an approximation.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
Welcome to Kitchen Sanctuary
Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.
Woow – that is salty! 1 tbsp dark soy sauce AND 1 tbsp fish sauce is definitely too much salt.
Inedible – had to add more peanut butter & coconut milk to make it palatable.
Taste delish but mine is very very dark brown. Realised too late your tablespoon are only 15 mls. Had to add sour cream to lift colour . Would use normal soy next time
Very simple recipe – and even simpler when I re-arranged the ingredients into an orderly list so that you are not constantly changing measuring items as you go down the list.
I found it a little sweet and will reduce the sugar next time.
I think 1/4 tbsp dark soy or less salt soy and 1/2 tbsp fish sauce – thanks!
Woow – that is salty! 1 tbsp dark soy sauce AND 1 tbsp fish sauce is definitely too much salt.
Inedible – had to add more peanut butter & coconut milk to make it palatable.
Taste delish but mine is very very dark brown. Realised too late your tablespoon are only 15 mls. Had to add sour cream to lift colour . Would use normal soy next time
Deliciousest one n xan add basil or Thai basil 4 variety
Very simple recipe – and even simpler when I re-arranged the ingredients into an orderly list so that you are not constantly changing measuring items as you go down the list.
I found it a little sweet and will reduce the sugar next time.
Love this recipe and so does everyone I make it for.
Excellent with a little adaptation. Added prawn balachaung
Delicious and simple. The perfect combination in recipes.
Hi, tablespoons are different sizes all over the culinary world. In Australia they are 20mls. What size are they in your satay sauce recipe, please.
Hi Lindsay, tablespoon is 15ml and teaspoon is 5ml. Hope that helps 🙂