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Satay sauce

5 from 1 vote
Ah, Satay sauce. That velvety, spicy, creamy dream that’s taken over our plates and hearts. Wondering how to whip up the real deal? Well, you’ve landed in the right place. Dive in, and let’s get saucy.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Calories: 250
Ingredients Method Notes

Ingredients
  

  • Peanut Butter – The star: 1 cup 240 ml
  • Soy Sauce – For the kick: 3 tablespoons 45 ml
  • Lime Juice – Freshly squeezed please: 2 tablespoons (30 ml)
  • Brown Sugar: 2 tablespoons 30 ml
  • Garlic – Crushed because we love it: 2 cloves
  • Ginger – Grated fresh is best: 1-inch piece
  • Red Chili Flakes: 1/2 teaspoon 2.5 ml, or to taste
  • Coconut Milk – Creamy goodness: 1/2 cup 120 ml
  • Water: To thin it down as needed

Method
 

  1. In a bowl, first blend together the peanut butter, soy sauce, lime juice, and brown sugar. Mix until it’s smooth. No lumps allowed.
  2. Moving on, stir in that fragrant garlic and ginger.
  3. Now, let’s bring the heat with those chili flakes.
  4. Warm up a saucepan over medium heat. Pour in the creamy coconut milk.
  5. Once it starts to simmer, it’s game time. Add the peanut mixture.
  6. Stir, stir, stir! Until it’s smoother than a jazz playlist.
  7. If it’s too thick, add water bit by bit until you hit that saucy sweet spot.
  8. Once it’s bubbling and beautiful, off the heat it goes.

Notes

Opt for natural peanut butter. That means no added sugars or oils.
Fresh lime juice makes a world of difference. Sorry, bottled stuff.
Adjust chili according to your bravery. Remember, Satay sauce should have a kick, not a knock-out punch.
Keep it on low to medium heat. Patience is your friend.
Drizzle over grilled chicken or tofu skewers. Classic, and for good reason.
Mix into noodles. Yes, it’s a game-changer.
A dip for fresh spring rolls? Oh, absolutely.
Even as a salad dressing, Satay sauce stands tall.