Indonesian Satay Sauce (Printable)

Creamy peanut and coconut sauce with lime and spices, perfect for grilled meats, tofu, or vegetables.

# What You Need:

→ Base

01 - 3/4 cup creamy peanut butter, unsweetened and unsalted preferred
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 - 1/2 teaspoon ground coriander
08 - 1/2 teaspoon ground cumin
09 - 1/4 teaspoon chili flakes, adjust to taste
10 - 1/4 teaspoon salt

→ Optional

11 - 1 teaspoon fish sauce (optional, for non-vegetarian version)
12 - 2 tablespoons water, for thinning as needed

# How To Make It:

01 - In a small saucepan over medium heat, whisk together the peanut butter and coconut milk until smooth and fully incorporated.
02 - Add soy sauce, fresh lime juice, brown sugar, minced garlic, ground coriander, ground cumin, chili flakes, and salt to the saucepan; stir thoroughly to blend flavors.
03 - Bring mixture to a gentle simmer, stirring frequently to prevent sticking, and cook for 3 to 5 minutes until the sauce visibly thickens and becomes glossy.
04 - Taste and balance the sauce by adding more lime juice for acidity, sugar for sweetness, or chili flakes for heat as preferred.
05 - For desired consistency, gradually whisk in 1 to 2 tablespoons of water until the sauce reaches your preferred thickness.
06 - Remove from heat and stir in fish sauce if using. Allow to cool slightly before serving as a dip or drizzling over grilled meats, tofu, or vegetables.

# Expert Suggestions:

01 -
  • It comes together in twenty minutes and tastes like you've been simmering it all afternoon.
  • The balance of creamy, tangy, and spiced feels impossibly sophisticated but the ingredient list is genuinely short.
  • It transforms plain grilled chicken or tofu into something people actually remember eating.
02 -
  • The sauce will thicken more as it cools, so if it looks perfect in the pan it might be too thick when it reaches room temperature—make it slightly looser than you think you want it.
  • Coconut milk separates, and that's not a failure; either stir it all together before measuring or use the cream and liquid as they come, but be consistent so your batches taste the same.
  • Taste every time you make this because different limes and different brands of peanut butter mean you might need to adjust the seasonings slightly to get to that sweet spot.
03 -
  • Warm the peanut butter slightly before combining it with coconut milk if your kitchen is cold, because cold peanut butter fights harder to incorporate smoothly.
  • Keep a small spoon by the stove while the sauce simmers so you can taste it constantly and catch the exact moment it reaches perfection before it has a chance to become too thick or reduce too much.
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