Satay Sauce Recipes

Satay Sauce in a bowl next to delicious chicken skewers and extra chopped peanuts

Satay Sauce Recipes

A satay sauce recipe is definitely one to have up your sleeve as it’s so incredibly versatile.  With origins in Indonesia, Malaysia, Thailand and Singapore, you can use it in many different recipe styles.  It is commonly used as a dipping sauce for chicken, beef, lamb or pork skewers but can also be used as a marinade or a sauce for stir-fries or noodles.   There are many variations of a satay sauce recipe opening the door for you to experiment with regional variations and personal preferences.

Common ingredients often include peanut or peanut butter as well as coconut milk and soy sauce and these base ingredients can be seasoned with lime juice, garlic, ginger, chili and other spices.  Adding lemongrass, for example, will give the satay recipe a hint of Malaysia.   Satay sauce recipes can vary significantly.  The recipe below is our variation and extremely simple but exceptionally tasty. 

Use chunky or smooth peanut butter.  Season with aromatic spices or chili for heat; take the sweetness or tanginess up a notch with sugar and lime juice according to your preference.

Here is a starting point for your experimentation.  This recipe makes a large batch and freezes extremely well so you can freeze in portion sizes relevant for your household or cooking style.  We have also shared a number of recipes in which you can use this Satay Sauce Recipe.

Happy Cooking!


This is a simple, no chop, easy satay sauce recipe which is ready in 10 minutes and is one of our most popular recipes!   You could use any of our Spice Pots for this recipe or any spice mixes or spices that you have already.

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


  1. In a pan, whisk the coconut milk, peanut butter, soy sauce, lime juice, brown sugar and spices to make a smooth sauce.  
  2. Heat through gently until it bubbles and thickens, ensuring it does not burn on the base of the pan.  
  3. Freeze in smaller portions.  On defrosting, you may need to loosen it with a tiny bit of boiling water.

Serve with the following recipes some of which are also ideal for barbecues.


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