Olive Magazine
Three jars of homemade satay sauce

Easy satay sauce

Published: January 6, 2021 at 10:19 am
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  • Preparation and cooking time
    • Total time
    • + Cooling
  • Easy
  • Makes 400ml

Need satay for your chicken skewers? This cheat's version (flavoured with coconut milk, dried chilli flakes and lime) is ready in just 20 minutes

Nutrition:
NutrientUnit
kcal252
fat21.5g
saturates9.7g
carbs6.6g
sugars5.1g
fibre2.2g
protein6.7g
salt1.1g
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Make this easy satay sauce, then check out our vegetable satay curry, chicken satay noodles and steak satay noodles.

Ingredients

  • 1 tbsp vegetable oil
  • 2 long shallots, finely chopped
  • 1-2 tsp dried chilli flakes
  • 2 tsp soft light brown sugar
  • 2 tbsp soy sauce
  • 6 tbsp crunchy peanut butter
  • 250ml coconut milk
  • 1 lime, juiced

Method

  • 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.

  • 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.

  • 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.

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