A quick and creamy satay sauce made with pantry staples—perfect for chicken skewers, stir-fries, or dipping.
There is nothing like homemade Satay Sauce on some chicken kebabs or pretty much any kind of meat!… hmmmmm… so quick and so easy!
Satay Sauce
Course: Sides, SaucesCuisine: AsianDifficulty: Easy
Servings
4
servingsPrep time
5
minutesCooking time
5
minutesCalories
160
kcalTotal time
10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
200 ml coconut milk (Ayam brand recommended)
2 tbsp crunchy peanut butter
1 tbsp soy sauce (salt-reduced)
1 tbsp brown sugar
1 tsp curry powder
1 tsp sweet chilli sauce (or to taste)
1 garlic clove, crushed
Optional: ½ tsp lime juice or vinegar (for extra tang)
Directions
- Combine all ingredients in a small saucepan.
- Cook over low heat, stirring constantly.
- Simmer gently for 3–5 minutes until thickened.
- Adjust seasoning to taste—add extra chilli for heat or sugar for sweetness.
- Serve warm as a dip or sauce over meats and rice.
Notes
- Use smooth peanut butter if you prefer a silky texture.
- Store leftovers in the fridge for up to 3 days. Reheat gently.
- Makes a great marinade base for chicken or tofu.
- Add a splash of water if it thickens too much on standing.
- Can be frozen in small portions for future use.
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…