Satay Sauce

This is a simple, no chop, recipe for satay sauce.  Delicious with chicken or veggie skewers (BBQ or grill).  You could use any of our Spice Pots for this recipe but adjust the garlic if using Tandoori Masala as this blend contains garlic powder. The sauce is vegan, vegetarian, dairy free and gluten free.  This makes quite a large batch - half it all if you like, or better still, freeze half so you have something ready for a mid-week dinner.

• 400ml tin coconut milk
• 6 heaped tbsp smooth peanut butter
• 4 tbsp soy sauce 
• 3 tbsp  lime juice
• 3 tbsp brown sugar
• 2 large cloves garlic, crushed
• 2 heaped tsps of Spice Pots (Korma, Bhuna, Goan or Tandoori Masala)

In a pan, whisk the coconut milk, peanut butter, soy sauce, lime juice, brown sugar, garlic, and spices to make a smooth sauce.  Heat through gently until it bubbles and thickens, ensuring it does not burn on the base of the pan.  Add water if too thick.

Serve over chicken, pork, vegetables or just on it's own as a dip.   You can also use this sauce as a marinade for chicken or pork but obviously make sure you then boil up the remainder (after you have removed meat) before serving.  See our recipe for Satay Pork Tenderloin on the BBQ here.  You could also use as a sauce in stir fries with noodles.