Save My neighbor Sari brought over chicken skewers one humid Saturday evening, still warm from her grill, and set down a small bowl of golden sauce that smelled like toasted spices and lime. I dipped one bite and tasted layers I didn't know belonged together—creamy, tangy, just enough heat to make me reach for another. She laughed and said it was just peanut butter and coconut milk, nothing fancy, but I knew I'd be making it myself by the end of the week.
The first time I made it for a backyard cookout, I set it beside store-bought ranch and watched it disappear while the ranch sat untouched. A friend asked if I'd flown it in from Jakarta, and I just smiled, knowing I'd stirred it together while my rice cooker beeped in the background.
Ingredients
- Creamy peanut butter: Unsweetened and unsalted lets you control the flavor; natural brands work but may separate, so stir well before measuring.
- Coconut milk: Full-fat creates that silky, rich body; shake the can hard before opening to recombine the cream.
- Soy sauce: Adds savory depth and a hint of umami; swap for tamari if you need it gluten-free.
- Fresh lime juice: Brightens everything and cuts through the richness; bottled juice won't give you that same zing.
- Brown sugar: A touch of molasses sweetness rounds out the heat; palm sugar is traditional if you can find it.
- Garlic clove: Minced fine so it melts into the sauce without leaving sharp bites.
- Ground coriander and cumin: Warm, earthy backbone that makes it smell like a street market.
- Chili flakes: Start with a quarter teaspoon and taste; you can always add more fire later.
- Fish sauce (optional): A teaspoon deepens the savoriness if you're not keeping it vegetarian.
Instructions
- Combine the base:
- In a small saucepan over medium heat, whisk together the peanut butter and coconut milk until smooth and no streaks remain. It should look like melted velvet.
- Add seasonings:
- Stir in soy sauce, lime juice, brown sugar, minced garlic, coriander, cumin, chili flakes, and salt. Keep stirring so the garlic doesn't stick to the bottom.
- Simmer and thicken:
- Bring the mixture to a gentle simmer, stirring frequently to prevent scorching. Cook for three to five minutes until the sauce turns glossy and coats the back of a spoon.
- Adjust to taste:
- Taste and tweak with more lime for brightness, sugar for sweetness, or chili for heat. This is your chance to make it yours.
- Thin if needed:
- If it's too thick, whisk in water one tablespoon at a time until it drips smoothly from a spoon.
- Finish and cool:
- Remove from heat and stir in fish sauce if using. Let it cool slightly before serving; it will thicken a bit more as it sits.
Save I started keeping a jar of this in the fridge after realizing it turned boring weeknight rice bowls into something I actually looked forward to. My daughter started asking for "the peanut sauce" on everything, even her scrambled eggs, which I drew the line at, but I understood the impulse.
Storage and Reheating
Store it in an airtight container in the fridge for up to five days; it will thicken as it cools, so just warm it gently on the stove or in the microwave and whisk in a splash of water to loosen it back up. Don't boil it again or the oils might separate and turn grainy.
Serving Suggestions
Drizzle it over grilled chicken skewers, beef satay, or charred tofu for the classic pairing. Thin it with a bit of water and toss it with shredded cabbage and carrots for a quick slaw, or spoon it over roasted sweet potatoes and sprinkle with cilantro and crushed peanuts.
Customizing the Heat and Texture
If you like it chunky, stir in two tablespoons of crushed roasted peanuts at the end for texture and crunch. For more heat, add a minced fresh chili or a spoonful of sambal oelek; for less, skip the chili flakes entirely and let the warmth come from the coriander and cumin alone.
- Swap brown sugar for maple syrup if that's what you have; it adds a subtle woodsy sweetness.
- Use almond butter instead of peanut for a milder, slightly sweeter base.
- Double the garlic if you love it bold, or add a thumbnail of grated ginger for a sharper bite.
Save This sauce taught me that the best recipes don't need a long ingredient list or fancy techniques, just good balance and a willingness to taste as you go. Keep a jar around and you'll never look at plain grilled anything the same way again.
Recipe FAQs
- → What ingredients create the sauce's creamy texture?
Creamy peanut butter and full-fat coconut milk combine to form the sauce's rich, smooth texture.
- → How can I adjust the sauce's spiciness and sweetness?
Modify chili flakes for heat and brown sugar for sweetness to suit your preference.
- → Is there a way to make this sauce gluten-free?
Using gluten-free soy sauce alternatives like tamari or coconut aminos ensures the sauce remains gluten-free.
- → Can crushed peanuts be added for texture?
Yes, adding 2 tablespoons of crushed roasted peanuts at the end provides a chunky texture.
- → What is the best way to store the sauce?
Refrigerate in an airtight container for up to 5 days and rewarm gently before serving.
- → Can the sauce be used with non-vegetarian options?
Incorporating fish sauce adds depth for non-vegetarian versions but is optional.