Peanut Satay Sauce

This creamy, savory-sweet satay sauce comes from a chef friend of my mom’s, and I’ve kept his original recipe because the flavors are so well-balanced and deeply flavorful. I’ll show you how to make this tried-and-true recipe in just 15 minutes!

Is there anyone who doesn’t love satay sauce? Creamy, savory-sweet, and just a little spicy, it’s one of those sauces that feels both instantly comforting and exciting. This recipe comes from a chef friend of my mom’s, and I’ve kept his original version because it’s just that good—simple, balanced, and full of flavor.

This isn’t just a quick stir of peanut butter and soy sauce. There’s an extra step of sautéing onion, garlic, and ginger in coconut oil, which builds a deep, savory base that makes the sauce taste rich and layered. Coconut milk adds creaminess, natural peanut butter brings big peanut flavor, lime juice brightens everything up, and red curry paste gives it just enough warmth.

Made with only real ingredients, this homemade satay sauce tastes worlds better than anything from a jar. It’s smooth, bold, and incredibly versatile—perfect for dipping, drizzling, or spooning generously over just about anything.

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Peanut Satay Sauce Recipe

Prep: 5 minutes mins

Cook: 10 minutes mins

Total: 15 minutes mins

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This irresistible peanut satay sauce is what we serve with chicken satay but it's delicious as a dip for spring rolls, as a dressing on salads, or on noodle dishes. It's an easy tried and true recipe with fresh ingredients, and takes just 15 minutes to make!

10

Ingredients

• ▢ 1 tablespoon coconut oil
• ▢ 1 medium onion ( finely minced)
• ▢ 1 tablespoon finely minced ginger
• ▢ 3 cloves garlic (finely minced)
• ▢ 1 cup canned coconut milk (can be light)
• ▢ ½ cup natural peanut butter (see notes)
• ▢ 2 tablespoons soy sauce
• ▢ 2 tablespoons lime juice
• ▢ 1 tablespoon red curry paste
• ▢ 2 teaspoons coconut sugar or brown sugar (optional)

Instructions 

• Melt the coconut oil in a small pan over medium heat. Add the onion and sauté for 5 minutes, or until it is soft and translucent. Add the ginger and garlic and cook for 1 minute more.
  1 tablespoon coconut oil, 1 medium onion, 1 tablespoon finely minced ginger, 3 cloves garlic
  
• Add the coconut milk, peanut butter, soy sauce, lime juice, red curry paste, and if using the sugar. Let the sauce cook for 1 minute, or until it has thickened. If it thickens too much add a splash of water or extra coconut milk.
  1 cup canned coconut milk, ½ cup natural peanut butter, 2 tablespoons soy sauce, 2 tablespoons lime juice, 1 tablespoon red curry paste, 2 teaspoons coconut sugar or brown sugar
  
• Optional Step: if you'd like a velvety satay sauce, blend it until smooth.
  

Video

Notes

Peanut butter: For this recipe, I use natural peanut butter, which contains only peanuts and salt, as it has the strongest peanut flavor and blends nicely into the sauce. If you only have conventional peanut butter, know that the sauce won’t have as much peanut flavor. Also, as conventional peanut butter is sweetened, you likely won’t want to add any extra sugar. 

Nutrition

Serving: 1 = ¼ cup, Calories: 157kcal (8%), Carbohydrates: 7g (2%), Protein: 4g (8%), Fat: 14g (22%), Saturated Fat: 8g (50%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Sodium: 176mg (8%), Potassium: 173mg (5%), Fiber: 1g (4%), Sugar: 3g (3%), Vitamin A: 238IU (5%), Vitamin C: 3mg (4%), Calcium: 18mg (2%), Iron: 1mg (6%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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