Description
Creamy, nutty, and packed with bold flavor, this satay sauce is perfect for dipping, drizzling, or marinating. Choose between a quick stovetop version or a no-cook option!
Ingredients
1/2 cup peanut butter (smooth or crunchy)
1/2 cup coconut milk
2 tablespoons soy sauce
Juice of 1 whole lime
2 tablespoons red curry paste (adjust for spice preference)
1 teaspoon honey or sugar
1/4 cup warm water
Optional garnish: chopped peanuts, chili flakes, sesame seeds
No-Cook Version:
1/2 cup peanut butter
3 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons honey
3 tablespoons warm water
1 tablespoon sriracha sauce
Instructions
Cooked Version:
1. Boil the coconut milk in a pan over medium heat.
2. Stir in peanut butter, soy sauce, lime juice, red curry paste, and honey/sugar until fully blended.
3. Gradually add warm water to achieve desired consistency.
4. Remove from heat and optionally garnish with chopped peanuts, sesame seeds, or chili flakes.
5. Store in airtight container for up to 3 days in the fridge.
No-Cook Version:
1. In a bowl, combine peanut butter, soy sauce, rice vinegar, honey, and sriracha.
2. Stir in warm water until smooth and creamy.
3. Use immediately or refrigerate in a sealed container.
Notes
Adjust consistency with water for different uses. Add more curry paste or sriracha for extra heat. This sauce freezes well for up to a month.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Stovetop or No-Cook
- Cuisine: Southeast Asian