Make this easy satay sauce, then check out our vegetable satay curry, chicken satay noodles and steak satay noodles.
Ingredients
- vegetable oil 1 tbsp
- shallots 2 long, finely chopped
- dried chilli flakes 1-2 tsp
- soft light brown sugar 2 tsp
- soy sauce 2 tbsp
- crunchy peanut butter 6 tbsp
- coconut milk 250ml
- lime 1, juiced
Method
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Step 1
Heat the oil in a small pan and fry the shallots until soft. Add the chilli flakes and fry for another minute over a very low heat. Add the sugar and soy sauce, and stir until the sugar dissolves.
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Step 2
Gradually stir in the peanut butter, followed by the coconut milk, until everything is incorporated. Heat gently to a simmer, then stir in the lime juice.
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Step 3
Spoon the sauce into jars while it is still hot – it will solidify slightly as it cools (how much depends on the type of peanut butter used). Store in the fridge for up to a week, or in the freezer for three months. Warm the sauce through to use in a stir-fry, as a dip or as a dressing for steamed vegetables.
Find more peanut butter recipes
Nutritional Information
- Kcals 252
- Fat 21.5g
- Saturates 9.7g
- Carbs 6.6g
- Sugars 5.1g
- Fibre 2.2g
- Protein 6.7g
- Salt 1.1g
