Satay sauce goes great with many dishes, both chicken and shrimp. Here’s a classic peanut sauce with good flavors. You can make it thicker if you want to brush it on as a marinade, or thinner to drizzle it over food like a sauce. This recipe is heavily inspired by Boltis who gave me the foundation.

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Servings 4
Cook Time 20 minutes

Ingredients

  • 5 oz peanuts (salted and roasted)
  • 7 oz coconut milk (half a can)
  • 14 oz coconut cream (one can, halve this if you want a thicker sauce to brush on as a marinade)
  • 2 tsp sambal oelek
  • 2 tsp sugar
  • 1 lime (zest + juice)
  • 0.5 tsp salt

Instructions

  • Add all ingredients in a blender. Pulse it a few times to chop the peanuts and blend the sauce. It should not be perfectly smooth.
  • Add the sauce to a sauce pan and let it simmer gently for 15 mintues. Stir every now and then.
Satay sauce as marinade, i.e. the thicker version
Satay sauce as marinade, i.e. the thicker version