Indonesian Satay Sauce (Printable)

Creamy peanut and coconut sauce with lime and spices, perfect for grilled dishes or vegetables.

# What You’ll Use:

→ Base

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

→ Seasonings

03 - 2 tablespoons soy sauce (gluten-free if needed)
04 - 2 tablespoons fresh lime juice (about 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 (adjust to taste)
10 - ¼ teaspoon salt

→ Optional

11 - 1 teaspoon fish sauce (optional, non-vegetarian)
12 - 2 tablespoons water, as needed to thin sauce

# How-To:

01 - In a small saucepan over medium heat, whisk together peanut butter and coconut milk until smooth and fully combined.
02 - Add soy sauce, lime juice, brown sugar, minced garlic, ground coriander, ground cumin, chili flakes, and salt. Stir thoroughly to blend.
03 - Bring mixture to a gentle simmer, stirring frequently to prevent sticking. Cook for 3 to 5 minutes until the sauce thickens and attains a glossy texture.
04 - Taste the sauce and adjust flavors as desired: add more lime juice for acidity, sugar for sweetness, or chili flakes for spiciness.
05 - For a thinner consistency, whisk in 1 to 2 tablespoons of water until desired texture is achieved.
06 - Remove from heat and stir in fish sauce if used. Allow to cool slightly before serving.
07 - Use as a dip or drizzle over grilled meats, tofu, vegetables, or skewers.

# Expert Advice:

01 -
  • It comes together in under 20 minutes and tastes like you've been stirring it for hours.
  • One batch transforms grilled chicken, tofu, or even raw vegetables into something people ask you to make again.
  • The coconut milk keeps it silky without being heavy, and the lime cuts through so you never feel like you're eating pure richness.
02 -
  • Don't skip the whisking at the beginning—peanut butter and coconut milk need coaxing to blend smoothly, and it takes less than a minute.
  • Taste as you go, especially with heat and acid. Everyone's preferences are different, and adjusting at the end takes seconds but makes the difference between good and exactly-what-you-wanted.
03 -
  • Make it the morning of serving so the flavors have time to settle and get to know each other—it tastes noticeably deeper after a few hours.
  • If you're uncertain about heat levels, start conservatively with chili flakes and taste before adding more; it's easier to build heat than to calm it down.
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