Exotic Peanut Satay Sauce

Think smoky skewers and a sauce that makes everything sing. That’s satay. Born in Indonesia and Malaysia, sure, but at this point it’s everywhere because… it’s just that good.

I keep making it because it’s dead simple and it totally lifts a plate. I blitz roasted peanuts with coconut milk for a creamy base that’s rich but not heavy. Then I grate in a little garlic and ginger and flick in a pinch of chili — enough warmth to notice, not a five-alarm situation.
Finish with a good squeeze of lime and a small spoon of brown sugar; suddenly it hits all the notes — sweet, salty, tangy, with a soft tickle of heat.

The balance is the whole trick. I blitz or whisk it smooth, then let it bubble for a minute till glossy. If it’s too thick, splash of water. Too tame? more lime. Taste, nudge, done.

I pour it over grilled chicken or veggie skewers, but it’s also great with noodles, or as a dip for anything that holds still. Honestly, one spoon and I’m back in a noisy night market somewhere in Southeast Asia — smoke in the air, sizzling grills, people lining up.

Make extra; it disappears fast. Trust me.

Ingredients

Portions

-

6

+

Metric US

Satay Sauce

• 1/2
  cup
  creamy peanut butter
• 1
  cup
  coconut milk
• 2
  cloves
  garlic, minced
• 1
  tsp
  grated fresh ginger
• 1
  tbsp
  soy sauce
• 1
  tbsp
  brown sugar
• 1
  tsp
  chili paste (adjust to taste)
• 1
  tbsp
  lime juice
• 1
  tsp
  sesame oil (optional)

Author

Mario Kapustic

Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.

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Method

Preparation

• Prepare the base
  In a small saucepan, combine peanut butter and coconut milk over medium heat. Stir until smooth and creamy.
• Add aromatics
  Stir in minced garlic, grated ginger, soy sauce, brown sugar, and chili paste. Cook gently for 5–7 minutes, stirring frequently.
• Finish the sauce
  Remove from heat and stir in lime juice and optional sesame oil. Taste and adjust seasoning, adding more chili or lime if desired.
• Serve
  Use as a dipping sauce for skewers, drizzle over grilled meats, or mix into stir-fries. Serve warm or at room temperature.

Note: Adjust chili and lime juice to taste. Can be stored in the refrigerator for up to 3 days.

Nutrition per serving

Calories

180 kcal

Updated: August 30, 2025

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