Indonesian Satay Sauce (Printable)

Rich, creamy peanut butter and coconut milk sauce with lime and spices for grilling or dipping.

# 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 variation)
12 - 2 tablespoons water, for thinning as needed

# Directions:

01 - In a small saucepan over medium heat, whisk together peanut butter and coconut milk until smooth and fully incorporated.
02 - Add soy sauce, lime juice, brown sugar, minced garlic, ground coriander, ground cumin, chili flakes, and salt; stir thoroughly to blend flavors.
03 - Bring the mixture to a gentle simmer while stirring frequently to prevent sticking; cook for 3 to 5 minutes until thickened and glossy.
04 - Taste and modify seasoning as desired by adding extra lime juice for brightness, more sugar for sweetness, or additional chili flakes for heat.
05 - Whisk in one to two tablespoons of water to attain the preferred sauce consistency.
06 - Remove from heat and stir in fish sauce if using, ensuring even distribution.
07 - Allow sauce to cool slightly before using as a dip or drizzling over grilled meats, tofu, or vegetables.

# Expert Advice:

01 -
  • The sauce comes together in under 20 minutes, yet tastes like it simmered for hours.
  • It's creamy without cream, relying on coconut milk to create that luxurious mouthfeel.
  • One batch serves a crowd and keeps for days, making it perfect for meal prep or unexpected guests.
02 -
  • Full-fat coconut milk is not a suggestion; lite coconut milk will make the sauce break and separate, which no amount of whisking can fix.
  • Don't skip the simmering step—those few minutes allow the spices to bloom and meld into something greater than their individual parts.
03 -
  • Buy good peanut butter with just peanuts and salt in the ingredient list; the cheap stuff has stabilizers that make the sauce gritty and difficult to incorporate.
  • Toast whole cumin and coriander seeds in a dry pan and grind them yourself if you want sauce that tastes like it came from someone's grandmother's kitchen rather than a recipe app.
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