How To Make Satay Sauce – The Secret to Perfectly Creamy & Nutty Peanut Sauce

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in calories and offers a different nutty flavor.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk

Light coconut milk reduces calories while maintaining creaminess.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed and has a lower glycemic index.

Toast peanuts in a pan for 4-5 minutes until aromatic and slightly caramelized.

Let the toasted peanuts cool slightly, then pound them into a coarse paste.

Reserve about 70% of the peanut paste for later use.

Sauté shallots, garlic, and red chili in the same pan with a bit of coconut milk.

Add ginger and salt to the aromatics and cook briefly.

Add coconut milk to the pan and bring to heat, allowing it to split and evaporate water content.

Simmer the coconut milk for about 5 minutes until thickened.

Add the reserved peanut paste to the coconut milk mixture.

Mix tamarind paste with warm water and add to the sauce for tanginess.

Adjust the sauce consistency with more coconut milk or water as needed.

Taste and adjust seasoning with salt, optional sugar, fish sauce, or sweet soy sauce.

Let the sauce simmer for another 5 minutes to combine flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens