Indonesian Satay Sauce (Printable Version)

Creamy peanut and coconut milk blend seasoned with lime and spices for a flavorful finishing touch.

# Ingredient List:

→ Base

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

→ Seasonings

03 - 2 tablespoons soy sauce (use gluten-free if necessary)
04 - 2 tablespoons fresh lime juice (approximately 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, adjustable to taste
10 - ¼ teaspoon salt

→ Optional

11 - 1 teaspoon fish sauce (optional, for non-vegetarian variation)
12 - 2 tablespoons water, to adjust consistency

# Steps:

01 - In a small saucepan over medium heat, whisk together peanut butter and coconut milk until smooth and fully blended.
02 - Add soy sauce, lime juice, brown sugar, minced garlic, ground coriander, ground cumin, chili flakes, and salt; stir thoroughly to integrate all flavors.
03 - Bring the mixture to a gentle simmer, stirring frequently to avoid sticking; cook for 3 to 5 minutes until the sauce thickens and attains a glossy texture.
04 - Taste the sauce and fine-tune seasoning by adding more lime juice for acidity, sugar for sweetness, or chili flakes for additional heat.
05 - If a thinner sauce is desired, whisk in 1 to 2 tablespoons of water until preferred consistency is reached.
06 - Remove from heat and, if using, stir in fish sauce; allow to cool slightly before serving as a dip or drizzling over grilled items.

# Expert Advice:

01 -
  • It comes together in under 20 minutes, yet tastes like you've been simmering it all day.
  • One batch turns ordinary grilled chicken or tofu into something restaurant-worthy.
  • The balance of creamy, tangy, spicy, and slightly sweet hits every craving at once.
02 -
  • Don't skip the simmering step thinking you can just blend it cold—heat brings out the spices and changes the sauce's texture in ways blending alone never can.
  • Taste obsessively as you go; this sauce changes character depending on what you emphasize, and there's no single 'right' version, only the version that's right for you.
03 -
  • Fresh lime juice changes everything compared to bottled—the difference is noticeable enough that it's worth the thirty seconds of squeezing.
  • If your peanut butter is the natural kind with oil on top, stir that oil in before measuring; you'll get the right consistency without adding extra liquid.
Return