Indonesian Satay Sauce (Printable)

Creamy peanut and coconut sauce enhanced with lime and spices, perfect for grilled dishes and 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, as needed for thinning

# How To Make It:

01 - In a small saucepan over medium heat, whisk together peanut butter and coconut milk until smooth and fully blended.
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 combine.
03 - Bring mixture to a gentle simmer, stirring frequently to avoid sticking, and cook for 3 to 5 minutes until the sauce thickens and develops a glossy finish.
04 - Taste and modify seasoning by adding more lime juice for acidity, sugar for sweetness, or chili flakes for heat according to preference.
05 - Whisk in 1 to 2 tablespoons of water incrementally until the desired consistency is achieved.
06 - Remove from heat and stir in fish sauce if using.
07 - Allow the sauce to cool slightly before serving as a dip or drizzling over grilled meats, tofu, or vegetables.

# Expert Advice:

01 -
  • It comes together in 20 minutes, which means you can serve something restaurant-worthy on a random Wednesday night.
  • One batch makes enough to drizzle over grilled chicken, dip vegetables into, or swirl through rice bowls—it's endlessly useful.
  • The balance of creamy, tangy, and spicy feels like a small luxury every single time.
02 -
  • Coconut milk separates in the can—make sure you scoop some of that thick cream from the top into your sauce, or it will taste thin and watered down.
  • The sauce thickens as it cools, so if it seems too thin while cooking, it will be perfect once it sits for 10 minutes.
  • Taste constantly as you build the flavors; this sauce is forgiving and responds beautifully to small adjustments.
03 -
  • Toast your cumin and coriander in a dry pan for 30 seconds before grinding them yourself if you have the time—the flavor becomes instantly more vivid and personal.
  • If you're cooking for a crowd, make a double batch and keep it warm in a slow cooker; it stays silky and people will go back for more.
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