- Dish type
- Side dish
This is a basic Malaysian / Thai satay sauce - It's wonderful!
353 people made this
- 300ml coconut milk
- 8 tablespoons crunchy peanut butter
- 1/2 small onion, grated
- 1 tablespoon dark soy sauce
- 2 teaspoons dark brown soft sugar
- 1/2 teaspoon red chilli flakes
MethodPrep:5min ›Cook:5min ›Ready in:10min
- In a saucepan over medium heat, combine coconut milk, peanut butter, onion, soy sauce, brown sugar and chilli flakes. Bring to the boil, stirring frequently. Remove from heat, and keep warm.
Reviews & ratingsAverage global rating:(119)
Reviews in English (97)
Very very easy to make, and easy to modify if you wish to add your own personal touch.-17 Jul 2010
Really easy recipe with a great result.-02 May 2013
-20 Apr 2013
Satay sauce recipe
Whether you love satay prawns, chicken or even Quorn, why not try and make your own tasty satay sauce with this quick and easy recipe? This recipe uses crunchy peanut butter for a richer flavour and texture. Along with sweet chilli sauce, soy sauce and lemon juice, this delicious side or marinade is ready in minutes. Store in an airtight container in the fridge for up to 1 week. This sauce is however best served fresh. But you can reheat once made.
Chicken Satay with Peanut Sauce
In a food processor, combine the lemongrass, shallots, garlic, brown sugar, coriander, cumin, turmeric, fish sauce, salt and the 2 tablespoons of canola oil and process to a paste. Transfer the marinade to a bowl and add the chicken, gently tossing to coat each piece. Thread the coated chicken pieces onto 12-inch skewers and refrigerate for 30 minutes and up to 1 hour.
In a medium saucepan, heat the canola oil. Add the shallots, garlic, lemongrass, jalapeño and ginger and cook over moderate heat, stirring, until the aromatics are softened and browned, about 10 minutes. Scrape the mixture into a food processor. Add all of the remaining ingredients along with 1/2 cup of water and process until a smooth paste forms.
Scrape the peanut paste back into the saucepan and cook over low heat, stirring frequently, until very thick and the fat separates, about 20 minutes. The peanut sauce will turn a deeper shade of brown. Whisk in 1/2 cup of hot water until incorporated. Keep the peanut sauce warm over very low heat.
Light a grill and oil the grates. Grill the chicken skewers over moderately high heat, turning occasionally, until charred in spots and cooked through, 10 to 12 minutes. Serve with the peanut sauce.
- 4 large shallots
- 4 large garlic cloves
- 2 stalks of lemongrass, bottom 6 inches only, outer leaves peeled, inner stalk cut into 1-inch pieces
- 2 serrano or jalapeño chiles, stemmed and seeded
- 2 tablespoons minced fresh ginger
- 1 tablespoon soy sauce
- 1 teaspoon ground coriander
- 1 teaspoon freshly ground pepper
- 3 tablespoons light brown sugar
- 2 tablespoon Asian fish sauce
- 2 pounds skinless, boneless chicken breasts, sliced lengthwise 1 inch thick
- 3 tablespoons vegetable oil
- 1 cup unsweetened coconut milk
- 1/2 cup smooth peanut butter
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped cilantro
Light a grill. In a mini food processor, combine the shallots, garlic, lemongrass, chiles, ginger, soy sauce, coriander and ground pepper. Add 2 tablespoons of the brown sugar and 1 tablespoon of the fish sauce and process to a fine paste. Transfer half of the seasoning paste to a large bowl. Add the chicken and toss to coat.
Thread the chicken strips onto skewers. Drizzle with 2 tablespoons of the oil and let stand for 10 minutes.
Meanwhile, heat the remaining 1 tablespoon of oil in a medium saucepan. Add the remaining seasoning paste and cook over moderate heat, stirring, until fragrant, about 1 minute. Add the coconut milk and bring to a boil, stirring. Whisk in the peanut butter and the remaining 1 tablespoon each of brown sugar and fish sauce and bring to a simmer. Transfer the sauce to a blender, add the lime juice and puree until smooth. Transfer to a bowl.
Grill the chicken skewers over a hot fire until lightly charred and cooked through, about 5 minutes. Transfer the chicken to a platter or bowl and sprinkle with the cilantro. Serve with the peanut sauce.
FOR THE SATAY
- ¼ cup packed light brown sugar
- 1 tablespoon ground coriander
- 1 tablespoon ground turmeric
- 2 teaspoons ground cumin
- 1 tablespoon kosher salt, plus more for grilling
- ½ teaspoon ground white pepper
- 1 cup full-fat coconut milk
- 2 pounds boneless, skinless chicken breasts or thighs
- Vegetable oil, for grilling
FOR THE POUNDED PEANUT DIPPING SAUCE
- ¾ cup dry-roasted unsalted peanuts
- 1 (13.5-ounce) can full-fat coconut milk
- 1 tablespoon Thai red curry paste
- 1 tablespoon sweet chile jam, store-bought or homemade
- 2 tablespoons light brown sugar
- 2 teaspoons fish sauce, plus more to taste
- 1 tablespoon fresh lime juice
- Chile oil, for drizzling (optional)
- 2 teaspoons light brown sugar
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon grated lime rind
- 1/2 teaspoon kosher salt
- 4 (6-oz.) skinless, boneless chicken breast halves
- Cooking spray
- 1/4 cup creamy peanut butter
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon water
- 1 tablespoon canola oil
- 2 teaspoons Sriracha chili sauce
- 1 teaspoon minced peeled fresh ginger
- 1 garlic clove, minced
- 1/4 cup cilantro leaves
- Calories 345
- Fat 16.2g
- Satfat 2.8g
- Monofat 7.8g
- Polyfat 3.7g
- Protein 42g
- Carbohydrate 7g
- Fiber 1g
- Cholesterol 124mg
- Iron 1mg
- Sodium 446mg
- Calcium 20mg
- Sugars 4g
- Est. added sugars 3g
How to make it
Full recipe with detailed steps in the recipe card at the end of this post.
- First, soak your skewers if you're using wooden skewers - this will help to prevent them from burning.
- Then massage the steak slices with the oil, sugar and fish sauce and marinate for 30 minutes.
- Make the basting sauce by mixing together all of the basting sauce ingredients.
- Thread the steak onto the skewers and brush with the basting sauce.
- Cook over a very hot grill/griddle or barbecue for 5-6 minutes until cooked through. Turn a couple of times during cooking and baste generously each time you turn the skewers.
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Can I Use Peanut Butter Instead of Ground Peanuts
For the best and authentic flavors, I don&rsquot recommend peanut butter as a substitute.
How Do I Store Peanut Sauce?
You can store it in the refrigerator for up to a week. Make sure you store the sauce in a container or in a bowl tightly covered with plastic wraps.
To serve, just reheat the sauce in a microwave for 1 minute.
You can also freeze the sauce in the freezer. To serve, thaw the sauce to room temperature and reheat in a microwave.
How I came up with this keto-friendly satay sauce recipe
This is actually the to-go recipe of mine that I developed several years ago. You can find this recipe from my Low Sugar So Simple book. The Finnish version of this sauce you can find from my upcoming Finnish keto book “Järkevä ketoruokavalio” that will be launched next month. And actually, you also find a vegan satay sauce version from my other Finnish book “Kasvisruokien KETO-käsikirja,” there is a recipe for a satay-filled avocado. Most likely, I will put that recipe to my upcoming English keto-vegan book as well, it’s to good. Anyway, I wanted to post this particular satay sauce recipe here on my blog, too — as I consider it one of my best and easiest recipes!
I remember I did my first satay sauce experiments in 2014 — or at least I have written down notes from those. The first experiment was pretty disastrous. From my notes, I can see that I had used 4 oz (115 g) crunchy peanut butter, 1/2 cup (120 ml) coconut cream, 1 teaspoon gluten-free soy sauce, 1/4 teaspoon onion powder, and 3 drops liquid stevia.
I had mixed everything together and heated the mixture in a microwave oven for 30 seconds. And that didn’t work at all! Instead of smooth and tasty sauce, the result was a flop: the taste was bland and dull, but even worse, the sauce separated. I found out that onion powder made it taste dull. Maybe microwaving caused it to separate?
Soon, after some more experiments, I learned a better and easier way to prepare tasty and smooth satay sauce. Using ready curry paste and fish sauce guaranteed an easy way to get flavor and a little bit of heat to the sauce. And when I made the sauce in a saucepan on the stove, the consistency got thick and smooth — without danger of getting separated.
Here’s the recipe for you to enjoy. I encourage you to try it — I bet you’ll find it super tasty and will be astonished how quick and easy it is!