Satay Sauce Recipe
This is simple, no chop, satay sauce recipe which is ready in 10 minutes and is one of our most popular recipes! Delicious with chicken kebabs or veggie skewers (BBQ or grill). You could use any of our Spice Pots for this recipe. The sauce is vegan, vegetarian, dairy free and gluten free. This makes quite a large batch - half it all if you like, or freeze any leftovers in several small portions ready to use for midweek meals when time is short.
400ml tin coconut milk
6 heaped tbsp smooth peanut butter
4 tbsp soy sauce
3 tbsp lime juice
3 tbsp brown sugar
2 heaped tsps of curry powder (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.
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 a stir fry with noodles.