Satay Sauce Recipe - Allrecipes.com
Satay Sauce Recipe
  • READY IN 10 mins

Satay Sauce

Recipe by  

"This is a basic Malaysian/Thai Satay Sauce - Its wonderful!"

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Ingredients Edit and Save

Original recipe makes 1 1/2 cups Change Servings
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Directions

  1. In a saucepan over medium heat, combine coconut milk, peanut butter, onion, soy sauce, brown sugar, and pepper flakes. Bring to a boil, stirring frequently. Remove from heat, and keep warm.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 5 mins
  • READY IN 10 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 26, 2006

This sauce is surprisingly very good with very little ingredients. In my country we make this sauce from scratch and it is a very tedious process. I am so happy to find this recipe. So close to the original. If you like it hot like me, you can add sambal oelek (hot red chili sauce)or red chili flakes.Yumm!

 
Most Helpful Critical Review
Jan 06, 2004

This was thicker than my usual satay sauce, but had a good flavor. I love coconut milk and am always looking for ways to experiment with it. I tossed this with pad thai noodles and rather than chunky peanut butter, I used the creamy kind and ground up my own peanuts to sprinkle on top. Thanks Steve.

 
Feb 26, 2006

I have searched for this recipe forever and here it is!Beautiful. Only problem I had was that I only had access to non-natural skippy type peanut butter,so when I boiled the ingredients, the oil separated from the rest of the mix. I needed to whisk the oil back in, as no amount of spoon stiring helped. I don't know if anyone else had this problem when using natural peanut butter.I also plan on using the leftovers to make a cold thai pasta salad that has penne, apple chunks, ginger(already in satay sauce), chicken chunks, green onions and small bits of brocoli just like I used to buy at my favorite cafe diner.

 
Aug 11, 2005

This is the most authentic peanut sauce if you are looking for what is similar to those found in restaurants...it is made with coconut milk. If the recipe is too bland for your taste, increase the heat with a hot sauce, cayenne, more red pepper flakes or whatever you want. I put lots of ginger in mine. I don't even measure how much. I estimate a tablespoon or more. If the recipe is not peanutty enough, add more peanut butter. As long as it has the coconut milk and the peanut butter it is an extremely flexible recipe. In addition to lots of ginger, this recipe is served well by generous garlic as well. I serve this over chicken skewers marinated in an improvised teriyaki sauce with the red chili sauce (not rooster sauce) with rice and edamame. A perfect, easy and reliable meal.

 
May 25, 2006

I'd give it no stars if I could. It was gross. It tasted like the grossest peanut butter you could imagine. I'm a really good cook, and I followed the recipe to a tee. I dunno what everyone else is talking about. This recipe is NOT good.

 
Nov 23, 2005

This Satay sauce is so good that it's so close to the one in the Thai place I eat atand the flavors are just irrestible that this sauce is excellent with Thai Satay of chicken or Beef It's SOOOOOOOOOOOOOOOOOO GOOOOOOOOOOOOOD!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

 
Jan 17, 2006

Excellent both in taste and in ease of preparation. Versitile recipe -- my husband had his on chicken, I had mine on tofu. Good with snow peas and other crunchy vegetables. I also have added ground ginger (1 tbsp or so) and a tsp or so of garlic chili paste. I think this latter could be increased, if you like spice. Really great recipe -- I won't be looking for another one.

 
May 20, 2006

Great! I made this to go along with the chicken satay recipe from this website. These go along great together! Thanks for sharing!:)

 

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Nutrition

  • Calories
  • 112 kcal
  • 6%
  • Carbohydrates
  • 3.9 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 10.2 g
  • 16%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 128 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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