Indonesian Satay Sauce Blend (Print)

Creamy Indonesian sauce with peanut, coconut milk, lime, and spices, perfect for grilled dishes and dips.

# Components:

→ 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, non-vegetarian)
12 - 2 tablespoons water (as needed for thinning)

# Directions:

01 - In a small saucepan over medium heat, whisk together peanut butter and coconut milk until smooth and uniform.
02 - Add soy sauce, lime juice, brown sugar, minced garlic, ground coriander, ground cumin, chili flakes, and salt; stir until well blended.
03 - Bring mixture to a gentle simmer, stirring frequently to avoid sticking; cook for 3 to 5 minutes until sauce thickens and develops a glossy texture.
04 - Taste the sauce and modify seasoning by adding more lime juice for acidity, more sugar for sweetness, or more chili flakes for heat.
05 - For thinner consistency, gradually whisk in 1 to 2 tablespoons of water until desired texture is achieved.
06 - Remove from heat and stir in fish sauce if using.
07 - Allow sauce to cool slightly before serving as a dip or drizzling over skewers, grilled meats, tofu, or vegetables.

# Expert Advice:

01 -
  • It comes together in under 20 minutes, but tastes like you spent hours coaxing out the flavors.
  • One sauce transforms everything from grilled chicken to plain roasted vegetables into something crave-worthy.
  • The balance of rich, tangy, and spicy hits all at once—it's the kind of thing people ask you to make again and again.
02 -
  • Never skip the gentle simmer—boiling the sauce aggressively can cause the coconut milk to break, leaving you with a greasy, separated mess instead of something silky.
  • Tasting as you go is everything; soy sauce and salt levels vary by brand, so what works perfectly in one batch might need tweaking in the next.
  • Cold sauce thickens significantly, so if you're making it ahead, warm it gently and add water to loosen it before serving.
03 -
  • If the sauce splits or looks grainy, remove it from heat, pour it into a blender with a splash of water, blend until smooth, then return it to the pan—most broken sauces can be saved this way.
  • Make a double batch and freeze half in ice cube trays; thaw what you need and reheat gently for a quick sauce whenever you want it.
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