Satay Sauce Recipe
This traditional Satay Sauce recipe brings the rich and tantalizing flavors of Southeast Asia into your kitchen. Perfect for dipping or drizzling over grilled meats and vegetables, its nutty, sweet, and slightly spicy taste will elevate any dish.
Equipment
- Food processor or blender
- Saucepan
- Measuring cups and spoons
Ingredients
- 1 cup unsalted roasted peanuts or 1/2 cup smooth peanut butter
- 1 cup coconut milk
- 2 tablespoons soy sauce ensure it's vegan for a vegan version
- 2 tablespoons tamarind paste
- 1 tablespoon palm sugar or brown sugar
- 2 garlic cloves minced
- 1 small onion finely chopped
- 1 teaspoon chili flakes adjust to taste
- Salt to taste
- Water as needed for consistency
Instructions
- If using whole peanuts, grind them in a food processor until finely chopped. For a smoother sauce, peanut butter can be used directly.
- In a medium saucepan, sauté garlic and onion over medium heat until translucent.
- Add the ground peanuts or peanut butter, coconut milk, soy sauce, tamarind paste, and palm sugar to the pan. Stir to combine.
- Sprinkle in chili flakes, adjusting according to your spice preference.
- Let the sauce simmer on low heat for about 15-20 minutes, stirring occasionally. If the sauce is too thick, add water a little at a time until you reach the desired consistency.
- Taste and adjust seasoning with salt and more sugar if needed.
- Serve warm or at room temperature with your favorite skewers, vegetables, or use as a dressing.
Notes
- For a vegan version, ensure all ingredients, especially soy sauce and sugar, are vegan-friendly.
- This sauce can be stored in an airtight container in the refrigerator for up to a week or frozen for longer storage.
- Feel free to adjust the consistency and seasoning of the sauce according to your preference. Some enjoy it thick and chunky for dipping, while others prefer it slightly thinner for drizzling.
- Experiment with additional ingredients such as lemongrass, ginger, or lime juice to add more depth to the sauce's flavor profile.