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.
More Peanut Butter Recipes
If you are a fan of peanut butter? Try these recipes:
- Peanut Butter Chicken – in a rich peanut sauce
- Thai Style Peanut Pork with Broccoli
- African Chicken Stew
- No Bake Peanut Butter Granola Bars
- Chocolate Peanut Butter Ice Cream Cake with Salted Caramel
- 5 Ingredient Chocolate Peanut Nougat
Watch how to make it
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Easy Satay Sauce Recipe
- 3 heaped tbsp smooth peanut butter
- 1 tbsp dark soy sauce - use tamari for gluten-free
- ½ tsp chilli flakes - red pepper flakes
- 1 tbsp fish sauce - sub with vegetarian fish sauce if you want it vegetarian
- 200 ml (7 oz) coconut milk - from a tin
- 1 tbsp light brown sugar
- ½ tsp ground coriander
- juice of 1 lime - about 2 tbsp
- ½ tsp sesame seeds
- 1 tbsp roasted peanuts - finely chopped
- pinch chilli flakes
- 1 tbsp fresh coriander - cilantro leaves
- Place all of the satay sauce ingredients EXCEPT for the lime juice into a small pan3 heaped tbsp smooth peanut butter, 1 tbsp dark soy sauce, ½ tsp chilli flakes, 1 tbsp fish sauce, 200 ml (7 oz) coconut milk, 1 tbsp light brown sugar, ½ 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.1 tbsp roasted peanuts, pinch chilli flakes, 1 tbsp fresh coriander, ½ tsp sesame seeds
Reheating: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.
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