Indonesian Satay Sauce (Print Version)

Creamy peanut and coconut blend with lime and spices ideal for savory grilled dishes and dips.

# What You'll Need:

→ Base

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

→ Seasonings

03 - 2 tablespoons soy sauce (gluten-free if required)
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 (adjust to taste)
10 - ¼ teaspoon salt

→ Optional

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

# How to Make:

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 to the saucepan. Stir thoroughly to combine.
03 - Bring the mixture to a gentle simmer, stirring frequently to avoid sticking. Cook for 3 to 5 minutes until the sauce thickens and develops a glossy appearance.
04 - Taste and modify the flavor by adding extra lime juice for acidity, sugar for sweetness, or chili flakes for heat as desired.
05 - Whisk in 1 to 2 tablespoons of water to achieve preferred sauce thickness.
06 - Remove from heat and stir in fish sauce if using to enhance umami flavor.
07 - Allow the sauce to cool slightly before serving as a dip or drizzling over grilled meats, tofu, or vegetables.

# Expert Advice:

01 -
  • It comes together in one pan in under twenty minutes, no blender or food processor needed.
  • The balance of creamy, tangy, sweet, and spicy makes it hard to stop tasting straight from the spoon.
  • It works as a dip, a drizzle, or thinned out as a salad dressing, so one batch does triple duty.
02 -
  • Don't walk away while it simmers; peanut butter loves to stick and scorch if you're not stirring.
  • Fresh lime juice is not optional; the bottled stuff tastes flat and won't give you that bright, tangy pop.
  • If your sauce breaks or looks oily, whisk in a tablespoon of warm water to bring it back together.
03 -
  • Toast your coriander and cumin in a dry pan for thirty seconds before adding them; the fragrance will triple.
  • Make a double batch and freeze half in ice cube trays, then pop out cubes to reheat whenever you need a quick flavor boost.
  • If the sauce tastes flat, a pinch of salt and another squeeze of lime will wake it right up.
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