Satay Sauce


Satay Sauce

Makes 250–500ml


2⁄3 cup fresh peanut butter
2 tablespoons palm or brown sugar
2 tablespoons kecap manis (sweet soy sauce)
1 teaspoon hot chilli sauce
2 tablespoons ground coriander
1⁄4 teaspoon turmeric
180–250 ml (3⁄4–1 cup) coconut milk
2 teaspoons freshly squeezed lemon juice (or more to taste)

Place the peanut butter, sugar, kecap manis, chilli sauce, spices and 180 ml coconut milk in a saucepan over a low–medium heat and stir for about 5 minutes until well blended. Add the lemon juice and season to taste with salt. Stir to combine. Add more coconut milk if you prefer a runnier sauce. Use immediately or store in an airtight container in the fridge for up to 1 week.

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