Satay Sauce
A rich and creamy Indonesian peanut sauce featuring a perfect harmony of nutty sweetness, coconut milk, and gentle spice.
- 10 min
- 162 kcal / serving
- easy
- vegan
- Protein
- 4.9 g
- Fat
- 12.7 g
- Carbs
- 9 g
Contains: peanuts, soy, gluten (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
4 servings
- 4 tbsp peanut butter (smooth or crunchy)
- 100 ml coconut milk
- 1 tbsp soy sauce
- 1 tsp vegan red curry paste (or Sambal Oelek)
- 1 tbsp lime juice
- 1 tbsp maple syrup or brown sugar
Method
- Combine the peanut butter and coconut milk in a small saucepan over medium heat.
- Stir continuously as the pan heats up until the peanut butter melts completely and blends into the coconut milk.
- Whisk in the soy sauce, vegan red curry paste, and maple syrup until integrated.
- Allow the sauce to simmer gently for 2-3 minutes, stirring often, until it thickens into a glossy, velvety consistency.
- Remove the pan from the heat and stir in the fresh lime juice to brighten up the heavy flavors.
- Serve warm or at room temperature as a dip for satay skewers, crispy tofu, or fresh spring rolls. Makes about 4 servings.
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