Indonesian Satay Sauce (Print Version)

Creamy satay sauce with peanut butter, coconut milk, lime, and warm spices, ideal for grilled dishes.

# What You Need:

→ Base

01 - ¾ cup creamy unsweetened unsalted peanut butter
02 - 1 cup full-fat coconut milk

→ Seasonings

03 - 2 tablespoons soy sauce (use gluten-free if needed)
04 - 2 tablespoons fresh lime juice (about 1 lime)
05 - 1 tablespoon brown sugar or palm sugar
06 - 1 garlic clove, minced
07 - ½ teaspoon ground coriander
08 - ½ teaspoon ground cumin
09 - ¼ teaspoon chili flakes, adjust to taste
10 - ¼ teaspoon salt

→ Optional

11 - 1 teaspoon fish sauce (optional, for non-vegetarian version)
12 - 2 tablespoons water, as needed for thinning

# How To Make:

01 - In a small saucepan over medium heat, whisk together peanut butter and coconut milk until smooth and well incorporated.
02 - Add soy sauce, fresh lime juice, brown sugar, minced garlic, ground coriander, ground cumin, chili flakes, and salt. Stir thoroughly to combine.
03 - Bring mixture to a gentle simmer, stirring frequently to avoid sticking, and cook for 3 to 5 minutes until thickened and glossy.
04 - Taste and adjust seasoning by adding more lime juice for acidity, sugar for sweetness, or chili flakes for heat as desired.
05 - Whisk in 1 to 2 tablespoons of water gradually until the sauce reaches preferred consistency.
06 - Remove from heat and stir in fish sauce if using. Allow to cool slightly before serving.

# Expert Advice:

01 -
  • It's ready in twenty minutes but tastes like you spent all afternoon layering flavors.
  • One batch transforms everything from grilled chicken to roasted vegetables into something restaurant-worthy.
  • The balance between creamy, spicy, and bright is addictive once you nail it.
02 -
  • Coconut milk separates when it sits, so shake the can or stir it well before measuring, or your sauce might end up gritty instead of smooth.
  • The sauce will thicken a little more as it cools, so if it looks perfect hot, it might be a touch thick cold—plan for that when you're deciding on consistency.
03 -
  • If you want more texture, toast some peanuts, crush them roughly, and stir them in at the very end for a sauce with personality.
  • Make a double batch and freeze half in a small container—it thaws beautifully and saves you time on busy weeknights when you want something special.
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