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!
Satay Sauce
Ingredients
- 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
Method
- Heat oil over medium-high heat, then add garlic, ginger, chilli and spices and sizzle for 1 minute, until fragrant.
- Add coconut milk, brown sugar and peanuts.
- Stir through half a cup of water and bring to a simmer.
- Gently simmer for around 20 minutes, until peanuts are tender.
- Stir through fish sauce, soy sauce and lime juice.
- Taste and adjust seasoning, adding a small splash of soy or fish sauce for saltiness, or lime juice for extra acidity.
- 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