Indonesian Satay Sauce Blend (Printer View)

Creamy peanut and coconut blend with lime and spices, perfect for grilled meats, tofu, or veggies.

# Components:

→ Base

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

→ Seasonings

03 - 2 tablespoons soy sauce, 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 - 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, for non-vegetarian version)
12 - 2 tablespoons water, to thin as needed

# Method:

01 - In a small saucepan over medium heat, whisk together the peanut butter and coconut milk until smooth and fully integrated.
02 - Add soy sauce, lime juice, brown sugar, minced garlic, ground coriander, ground cumin, chili flakes, and salt. Stir thoroughly to combine.
03 - Bring the mixture gently to a simmer, stirring frequently to prevent sticking. Cook for 3 to 5 minutes until the sauce thickens and attains a glossy texture.
04 - Taste and modify flavors as desired by adding more lime juice for acidity, sugar for sweetness, or chili flakes for heat.
05 - Whisk in 1 to 2 tablespoons of water gradually until the preferred consistency is achieved.
06 - Remove from heat and stir in fish sauce if using.
07 - Allow the sauce to cool slightly before serving as a dip or drizzle over grilled meats, tofu, vegetables, or skewers.

# Expert Advice:

01 -
  • It comes together in less time than it takes to grill the meat, yet tastes like you've been simmering it all day.
  • One batch serves a crowd, and it's so adaptable that vegetarians and spice-lovers sit happily at the same table.
  • The balance of rich, tangy, and heat is so satisfying that people will ask for the recipe before they've even finished their plate.
02 -
  • Don't skip the whisking step at the beginning—peanut butter and coconut milk don't naturally want to marry, and proper whisking is what creates that smooth, luxurious texture.
  • The spices matter more than you'd expect; they transform this from a simple peanut dip into something aromatic and complex, so don't rush adding them or skip the ones that seem optional.
03 -
  • Mince your garlic finely and add it to the pan just as the coconut milk gets hot—this prevents it from burning while letting its flavor bloom into the cream.
  • Shake your can of coconut milk the night before and let it sit upside down in the fridge; this keeps the cream from separating during cooking and gives you a silkier sauce.
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