Indonesian Satay Sauce (Printable)

Creamy peanut and coconut blend with lime and spices, perfect to drizzle over grilled dishes or tofu.

# What You Need:

→ Base

01 - ¾ cup creamy peanut butter, unsweetened and unsalted
02 - 1 cup full-fat coconut milk

→ Seasonings

03 - 2 tablespoons soy sauce (gluten-free if necessary)
04 - 2 tablespoons fresh lime juice (approximately 1 lime)
05 - 1 tablespoon brown sugar or palm sugar
06 - 1 garlic clove, minced
07 - ½ teaspoon ground coriander
08 - ½ teaspoon ground cumin
09 - ¼ teaspoon chili flakes, adjustable to taste
10 - ¼ teaspoon salt

→ Optional

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

# Directions:

01 - In a small saucepan over medium heat, whisk together peanut butter and coconut milk until smooth and fully integrated.
02 - Add soy sauce, lime juice, brown sugar, minced garlic, ground coriander, ground cumin, chili flakes, and salt; stir thoroughly to blend flavors.
03 - Bring the mixture to a gentle simmer, stirring frequently to prevent sticking; cook for 3 to 5 minutes until sauce thickens and develops a glossy finish.
04 - Taste and modify seasoning by adding additional lime juice for acidity, sugar for sweetness, or chili flakes for heat as desired.
05 - Whisk in 1 to 2 tablespoons of water to achieve preferred consistency if necessary.
06 - Remove from heat and stir in fish sauce if used; allow the sauce to cool slightly before serving.

# Expert Tips:

01 -
  • It comes together in twenty minutes but tastes like you've been simmering it all afternoon.
  • One batch transforms grilled chicken, vegetables, or tofu into something restaurant-worthy without any fuss.
  • The balance of creamy, tangy, spiced, and just-warm-enough heat hits every craving at once.
02 -
  • The sauce will continue to thicken slightly as it cools, so don't panic if it seems a little thin when hot—this is exactly what you want.
  • Tasting constantly as you build is the only way to make this yours; everyone's lime is different, every person's heat tolerance is different, and the recipe welcomes that.
03 -
  • If you can't find unsweetened peanut butter, you can use the regular kind—just taste carefully and don't add the full tablespoon of brown sugar until you know what you're working with.
  • The lime juice is what prevents this from being heavy; don't skip it or cut back, even if you think you don't like lime in everything.
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