Satay Sauce Recipe

Emily Hart

A creamy five-ingredient satay sauce made with peanut butter, coconut cream, soy sauce, garlic and lime juice. Perfect for chicken skewers, noodles, rice bowls and dipping.

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Prep Time 5

Cook Time 5

Resting Time 10

Total Time 10

Servings: 4 servings

Course: Condiment, Sauce

Cuisine: Asian, Australian

Calories: 221

Ingredients Equipment Method Notes

Ingredients

Satay Sauce

125 g smooth peanut butter
120 ml coconut cream
2 tbsp soy sauce
2 garlic cloves finely grated
2 tbsp fresh lime juice about 1 lime
1 tsp rice vinegar optional
1 pinch sugar optional
chilli flakes optional, to taste

Equipment

small saucepan
wooden spoon or silicone spatula
microplane grater
measuring cups and spoons

Method

Add the peanut butter and grated garlic to a small saucepan over low heat. Stir constantly for about 90 seconds until fragrant.
Gradually pour in the coconut cream while stirring continuously until the sauce becomes smooth and creamy.
Stir in the soy sauce and taste, adding more if required for seasoning.
Remove the saucepan from the heat and stir in the fresh lime juice. Add the optional rice vinegar, sugar or chilli flakes if desired.
If the sauce is too thick, stir in warm water one tablespoon at a time until it reaches your preferred consistency. Rest for 10 minutes before serving.

Notes

Use smooth peanut butter rather than natural peanut butter for the smoothest texture. Store in an airtight container in the refrigerator for up to 5 days. Reheat gently with a splash of warm water before serving. Freezing is not recommended.