Indonesian Satay Sauce (Printable)

Creamy peanut and coconut blend with lime and spices, ideal for drizzling over grilled dishes.

# What You'll Need:

→ Base

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

→ Seasonings

03 - 2 tablespoons soy sauce (gluten-free 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, adjust to taste
10 - 1/4 teaspoon salt

→ Optional

11 - 1 teaspoon fish sauce (optional, for non-vegetarian)
12 - 2 tablespoons water, as needed for thinning

# How To Make It:

01 - In a small saucepan over medium heat, combine peanut butter and coconut milk. Whisk continuously until smooth and fully integrated.
02 - Add soy sauce, fresh 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, stirring frequently to prevent sticking. Cook for 3 to 5 minutes until the sauce thickens and develops a glossy texture.
04 - Taste and modify seasoning as desired by adding more lime juice for brightness, sugar for sweetness, or chili flakes for heat.
05 - For a thinner sauce, whisk in 1 to 2 tablespoons of water until reaching preferred texture.
06 - Remove from heat. If desired, stir in fish sauce. Let sauce cool slightly before serving as a dip or drizzling over grilled items.

# Expert Suggestions:

01 -
  • It comes together in under twenty minutes, faster than ordering takeout.
  • The balance of creamy, tangy, sweet, and spicy hits every craving at once.
  • It transforms even the simplest grilled tofu or vegetables into something you'll crave again.
02 -
  • Stir constantly while simmering or the peanut butter can scorch on the bottom and turn bitter.
  • Full-fat coconut milk is essential—I once used lite and ended up with a thin, sad sauce that tasted more like peanut water.
  • Fresh lime juice makes all the difference; bottled versions taste flat and slightly metallic next to the real thing.
03 -
  • Whisk the peanut butter and coconut milk together before adding anything else—it prevents lumps and ensures a silky base.
  • Taste before you add the fish sauce; sometimes the soy sauce alone is salty enough, and you can skip it entirely for a vegetarian version.
  • If the sauce splits or looks grainy, whisk in a tablespoon of warm water off the heat and it will smooth out again.
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