Indonesian Satay Sauce (Printable View)

Creamy peanut and coconut sauce with lime and spices for grilled dishes or vegetables.

# What You'll Need:

→ Base

01 - 3/4 cup creamy peanut butter (unsweetened, unsalted preferred)
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 - 1/2 teaspoon ground coriander
08 - 1/2 teaspoon ground cumin
09 - 1/4 teaspoon chili flakes (adjust to taste)
10 - 1/4 teaspoon salt

→ Optional

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

# How To Make It:

01 - In a small saucepan over medium heat, whisk together the peanut butter and coconut milk until smooth and well combined.
02 - Add soy sauce, lime juice, brown sugar, minced garlic, ground coriander, ground cumin, chili flakes, and salt. Stir thoroughly to blend all ingredients.
03 - Bring the mixture to a gentle simmer, stirring frequently to prevent sticking. Cook for 3 to 5 minutes until thickened and glossy.
04 - Taste and modify seasoning by adding more lime juice for acidity, sugar for sweetness, or chili flakes for heat as preferred.
05 - If a thinner consistency is desired, whisk in 1 to 2 tablespoons of water until the preferred thickness is achieved.
06 - Remove from heat and stir in fish sauce if using to enhance umami flavor.
07 - Allow to cool slightly before serving as a dip or drizzling over grilled meats, tofu, vegetables, or skewers.

# Expert Advice:

01 -
  • It comes together in under twenty minutes, but tastes like you spent hours simmering something precious.
  • The balance of creamy, tangy, spicy, and rich hits a place in your brain that makes people ask for seconds without thinking.
  • One batch lasts through the week and tastes better each time you rewarm it.
02 -
  • Don't skip the gentle simmer—just heating the ingredients through leaves the sauce tasting raw and separated instead of melded and rich.
  • Taste as you go, especially if this is your first time making it; satay sauce is forgiving, but knowing your own heat and salt tolerance makes all the difference.
03 -
  • Make a double batch and keep it in the fridge—you'll use it more often than you think, and it's one less thing to make when you're hungry and short on time.
  • If the sauce breaks or looks separated in the fridge, a gentle whisk over low heat or a quick blend with an immersion blender brings it right back together.
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