Satay Sauce

A plate with satay sauce on the left, and the ingredients to make the sauce on the right. @intothesauce, Into the Sauce, Tori Falzon, #intothesauce

Satay sauce is something I think about and eat a lot and I wanted to get this perfect before sharing the recipe. Testing this forever and now we’re here!


    • 2 tbsp vegetable oil
    • 4 garlic cloves, minced or finely grated
    • 1 tbsp ginger, minced or finely grated
    • 1 red chilli, finely chopped
    • 2 tsp turmeric, ground
    • 2 tsp curry powder
    • 400ml full fat coconut milk
    • 2 tbsp brown sugar
    • 200g granulated peanuts
    • 1 tbsp fish sauce
    • 1 tbsp light soy sauce
    • 1 tbsp lime juice
    • Coriander, to serve


    1. Heat oil over medium-high heat, then add garlic, ginger, chilli and spices and sizzle for 1 minute, until fragrant.
    2. Add coconut milk, brown sugar and peanuts.
    3. Stir through half a cup of water and bring to a simmer.
    4. Gently simmer for around 20 minutes, until peanuts are tender.
    5. Stir through fish sauce, soy sauce and lime juice.
    6. Taste and adjust seasoning, adding a small splash of soy or fish sauce for saltiness, or lime juice for extra acidity.
    7. Top with coriander and serve.

    Serving Suggestions

    • Panko crumbed chicken on rice
    • Chicken, pork, beef or prawn skewers
    • Rice paper rolls (spooned inside before wrapping or as a dip)
    • Your favourite mix of stir fried vegetables/meats
    • Over pickled cucumbers
    • As a dip for cucumber, carrot, capsicum, celery

    Leave a comment

    Please note, comments need to be approved before they are published.