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.