Indonesian Satay Sauce (Printable Version)

Creamy Indonesian satay sauce made with peanut butter, coconut milk, lime, and aromatic spices for drizzling.

# Components:

→ Base

01 - 3/4 cup creamy peanut butter, unsweetened and unsalted
02 - 1 cup full-fat coconut milk

→ Seasonings

03 - 2 tablespoons soy sauce (use gluten-free variety 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 - 1/2 teaspoon ground coriander
08 - 1/2 teaspoon ground cumin
09 - 1/4 teaspoon chili flakes, adjustable to taste
10 - 1/4 teaspoon salt

→ Optional

11 - 1 teaspoon fish sauce (optional for non-vegetarian variation)
12 - 2 tablespoons water, to adjust consistency

# Directions:

01 - In a small saucepan over medium heat, whisk together peanut butter and coconut milk until smooth and fully incorporated.
02 - Add soy sauce, lime juice, brown sugar, minced garlic, ground coriander, ground cumin, chili flakes, and salt. Stir thoroughly to blend flavors.
03 - Bring mixture to a gentle simmer while stirring frequently to prevent sticking. Cook for 3 to 5 minutes until sauce thickens and develops a glossy texture.
04 - Taste and modify seasoning as desired by adding more lime juice for acidity, sugar for sweetness, or chili flakes for spice.
05 - Whisk in 1 to 2 tablespoons of water to achieve preferred consistency.
06 - Remove from heat and stir in fish sauce if using.
07 - Allow to cool slightly before serving as a dip or drizzling over grilled meats, tofu, or vegetables.

# Expert Tips:

01 -
  • It's genuinely impressive but takes less time than most people spend scrolling their phone.
  • The sauce transforms whatever you're grilling into something restaurant-quality without pretension.
  • Once you taste how the peanut butter and coconut milk marry together, you'll find yourself making it for everything.
02 -
  • Don't skip the simmering step; it's when the sauce loses that raw-ingredient taste and becomes truly cohesive.
  • Always taste before serving; what works in one kitchen might need a tiny adjustment in another, and that final balance is everything.
03 -
  • If the sauce breaks or looks separated as it cools, a quick whisk with a splash of hot water will bring it back together smoothly.
  • Brown sugar and palm sugar aren't interchangeable in quantity—palm sugar is more intense, so if you switch, use about three-quarters of a tablespoon instead of a full tablespoon.
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