We love this tasty and 10 minute Satay Sauce which we also use as a dip and side to many main dishes. It’s super flavorful and easy to make.Perfect for dipping some chicken, fish, veggies and rolls. If you love peanut butter, you need to make this!
Most of us are familiar with Peanut butter and jam, or peanut butter and chocolate chip cookies. But the world of savory peanut butter recipes is just as FASCINATINGLY delicious! And once you begin to explore it, you won’t have enough!
Our Peanut Soup which originates in North Africa is one of our most requested recipes. It’s that intriguing taste which pleasantly surprises you as you taste it for the first time.
Thai Salad With Lamb And Peanut Dressing is another fragrant recipe that’s loaded with lamb, veggies, and a zesty dressing. While there are many more, we wanted to start with the basics, so we’re making this satay sauce recipe.
What is Satay Sauce & Where is Satay Sauce From?
Originally from Indonesia, this tasty sauce spread to many neighbouring countries. Peanut Satay is a sauce made primarily of peanut butter, coconut milk, soy sauce, vinegar and sugar. We add some chilli sauce for spice which is not unusual to satay sauce recipes.
Traditionally, this sauce is made with roasted or fried peanuts and it’s the perfect dip for skewered chicken. Today we’re making it as the condiment and we love it with some grilled halibut skewers.
What Does Satay Sauce Taste Like?
So many of us associate peanut butter with something like Peanut Butter Chocolate Chip Cookies, and miss out on savory. Peanut satay tastes like a blend of sweet, savory, nutty, spicy, tangy and rich. This blend is thanks to the ingredients and the simplicity of making it.
Ingredients You’ll Need
- Peanut Butter. You can use smooth or chunky peanut butter. It’s best to use Valencia peanuts, and organic of course is preferable when possible. We love some crunch in our sauce and texture so we used the crunchy one today.
- Coconut Milk. Canned coconut milk is what you need here and of course, organic is best. Coconut milk adds that rich, silky smooth, creamy and luscious feel to the satay sauce.
- Soy Sauce. Use low sodium and organic if possible, soy sauce adds so much umami to the sauce.
- Apple Cider Vinegar. This is for tang and acidity, while also adding a touch of taste.
- Sugar. This cuts down on all the harsh flavors, and adds the sweetness needed in the sauce.
- Chilli Sauce. You can also use red curry paste, sriracha or any spicy sauce of choice. It’s actually optional, but we LOVE it. The spice for us is a perfect balance to the sweet, the creamy and the tangy sauce.
How To Make Satay Sauce
This satay sauce recipe couldn’t be simpler to make. Here’s the breakdown step by step. Be sure to watch the video below as well.
- In a medium pot (3 quart) add all the ingredients together at once over medium heat.
- Start to mix the sauce together and you will notice it curdle at first, which is NORMAL. We intentionally took this photo above to show you how it curdles, and to show you that it’s ok.
- Continue whisking and you’ll notice as the sauce heats up, the ingredients will blend in together.
- At this point the sauce is mixed and smooth. You can switch to a whisk at any point if you feel the spoon is requiring too much effort.
- The sauce is now ready to serve. You can serve it right away or place it in a jar and save for later.
Satay Sauce Recipe Tips
- Use natural peanut butter for the purest taste of this sauce. The natural type would have just one ingredient which is peanuts. It may occasionally have salt, which is also ok.
- Since this recipe has soy sauce, we avoided adding extra salt, however feel free to taste and adjust the seasoning.
- Coconut milk is best when organic from the can, and no, this sauce does not taste like coconut! It’s similar to our Coconut Rice, where all you taste is a faint sweetness, and plenty of richness.
- Make this sauce without spice all together by removing the chilli sauce, or use only chilli flakes if that’s all you have on hand. It’s totally up to you.
- We photographed the process in detail to show how the sauce curdles initially. This is normal. It’s similar to making Tahini Sauce, as it also curdles at first. Just continue whisking and mixing, and the sauce will come together beautifully.
- Once the sauce is ready, you can serve it right away or store for later. This sauce is perfect served cold, warm or hot right off the heat.
- To rewarm the sauce, you can microwave it as the easiest option. We love to place it back in to a small pot with 2 tablespoons of water and stir to warm.
- While classically this satay sauce has been made famous with chicken. But we LOVE it with grilled halibut and Thai Rice Paper Rolls.
What Goes into Chicken Satay?
This is how most of us know satay sauce, the famous skewered chicken dipped in a luscious peanut sauce. The chicken chunks are marinated in soy sauce, coconut milk, sugar and red curry paste. The chicken is then skewered, grilled and served with the Satay sauce as a dip. It’s the perfect blend of flavors, especially with Coconut Rice on the side.
Can You make Satay sauce ahead of time?
YES! The sauce keeps so well in the fridge in a jar, it stays fresh for 14 days. You can serve it cold or warm.
Can Satay Sauce be frozen?
YES! Freeze excess sauce, or make a double batch and freeze half of it in a ziploc bag, well sealed. Thaw in the fridge and use as you like.
What is the BEST type of peanut butter to use?
ALWAYS use natural peanut butter, the one that’s made using only peanuts. Valencia peanuts are superior in our opinion, and organic is always preferable. Now you can choose smooth or crunchy depending on your preference.
Peanut Butter Recipes
Thai Chicken Meatballs With Apple Peanut Sauce
Peanut Butter Chocolate Chip Cookies
Thai Salad With Lamb And Peanut Dressing
Peanut Soup
Thai Style Rice Paper Rolls with Two Dipping Sauces
Satay Sauce
Ingredients
- 1 cup Peanut Butter natural, organic is best
- 2 Tabelspoons Soy Sauce low sodium
- 1 1/3 cups coconut milk canned
- 1/4 cup sugar
- 2 Tablespoons Apple Cider Vinegar or rice vinegar
- 1 Tablespoons chilli flakes or chilli sauce or red curry paste
Instructions
-
In a medium pot (3 quart) add all the ingredients together at once over medium heat.
-
Start to mix the sauce together and you will notice it curdle at first, which is NORMAL. We intentionally took this photo above to show you how it curdles, and to show you that it's ok.
-
Continue whisking and you'll notice as the sauce heats up, the ingredients will blend in together.
-
At this point the sauce is mixed and smooth. You can switch to a whisk at any point if you feel the spoon is requiring too much effort. The sauce will cook for 4-5 minutes only.
-
The sauce is now ready to serve. You can serve it right away or place it in a jar and save for later.
Recipe Video
Recipe Notes
Satay Sauce Recipe Tips
- Use natural peanut butter for the purest taste of this sauce. The natural type would have just one ingredient which is peanuts. It may occasionally have salt, which is also ok.
- Since this recipe has soy sauce, we avoided adding extra salt, however feel free to taste and adjust the seasoning.
- Coconut milk is best when organic from the can, and no, this sauce does not taste like coconut! It's similar to our Coconut Rice, where all you taste is a faint sweetness, and plenty of richness.
- Make this sauce without spice all together by removing the chilli sauce, or use only chilli flakes if that's all you have on hand. It's totally up to you.
- We photographed the process in detail to show how the sauce curdles initially. This is normal. It's similar to making Tahini Sauce, as it also curdles at first. Just continue whisking and mixing, and the sauce will come together beautifully.
- Once the sauce is ready, you can serve it right away or store for later. This sauce is perfect served cold, warm or hot right off the heat.
- To rewarm the sauce, you can microwave it, or place it back in to a small pot with 2 tablespoons of water and stir to warm.
- While classically this satay sauce has been made famous with chicken, we LOVE it with grilled halibut and Thai Rice Paper Rolls.
What Goes into Chicken Satay?
This is how most of us know satay sauce, the famous skewered chicken dipped in a luscious peanut sauce. The chicken chunks are marinated in soy sauce, coconut milk, sugar and red curry paste. The chicken is then skewered, grilled and served with the Satay sauce as a dip. It's the perfect blend of flavors, especially with Coconut Rice on the side.
Can You make Satay sauce ahead of time?
YES! The sauce keeps so well in the fridge in a jar, it stays fresh for 14 days. You can serve it cold or warm.
Can Satay Sauce be frozen?
YES! Freeze excess sauce, or make a double batch and freeze half of it in a ziploc bag, well sealed. Thaw in the fridge and use as you like.
What is the BEST type of peanut butter to use?
ALWAYS use natural peanut butter, the one that's made using only peanuts. Valencia peanuts are superior in our opinion, and organic is always preferable. Now you can choose smooth or crunchy depending on your preference.
The flavors in this are spot on. Rich, nutty, and just the right amount of spice to make it irresistible!
This satay recipe was easy to make and turned out so yummy. Looking forward to making it again!!
Absolutely delicious! Love that it only needed a few ingredients, and so easy to make
I made this to go with grilled chicken, and it was a huge hit! Creamy, flavorful, and so easy to make!
This looks just as good as any I’ve ever had at a restaurant. I can’t wait to make it!