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Best Satay Sauce

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Asian style Peanut Satay Sauce. Accompanies finger food or can be used over stir fries, rice etc.

Asian style Peanut Satay Sauce. Accompanies finger food or can be used over stir fries, rice etc.

Ingredients

Serves: -

Metric Cups
  • ½ tablespoon peanut oil
  • 1 clove garlic (crushed)
  • 1 small onion (finely chopped)
  • 1 small red chilli (finely chopped)
  • 1 teaspoon dried chilli flakes
  • 1 tablespoon brown sugar
  • 1 teaspoon sweet soy sauce
  • 2 tablespoons peanut butter (crunchy)
  • 1 can coconut milk
  • ½ tablespoon peanut oil
  • 1 clove garlic (crushed)
  • 1 small onion (finely chopped)
  • 1 small red chile (finely chopped)
  • 1 teaspoon red pepper flakes
  • 1 tablespoon brown sugar
  • 1 teaspoon sweet soy sauce
  • 2 tablespoons peanut butter (crunchy)
  • 1 can coconut milk

Method

Best Satay Sauce is a community recipe submitted by ashy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat the oil in a wok and fry the garlic, onion and chilli over a moderate heat until onion is soft.
  • Add the sugar and stir until slightly caramelised. Add the soy sauce and peanut butter and stir through.
  • Add a little coconut milk at a time until you achieve your desired consistency.
  • Tastes best served immediately but also refrigerates and re-heats very well.
  • Heat the oil in a wok and fry the garlic, onion and chilli over a moderate heat until onion is soft.
  • Add the sugar and stir until slightly caramelised. Add the soy sauce and peanut butter and stir through.
  • Add a little coconut milk at a time until you achieve your desired consistency.
  • Tastes best served immediately but also refrigerates and re-heats very well.
  • Tell us what you think

    What 5 Others have said

    • What size / measurement can of coconut milk?

      Posted by jackyfrost89 on 2nd November 2014
    • I just made this - so EASY to make and tastes delicious. I did a x 4 batch (meaning instead of 1 Tablespoon I used 4 Tbl) as I'm cooking for 40, and I left out the chilli flakes. I only needed just under 1 can 400ml (14 fl oz) of coconut milk to achieve consistency - fantastic! HIGHLY recommend

      Posted by steelopakaraka on 26th July 2014
    • I loved this satay sauce - tried it out yesterday with some friends and got lots of praise for how it tasted brilliant.

      Posted by austra119 on 29th March 2014
    • Made this recipe tonight - didn't use the chilli so the kids would eat it, and only used about half a can of light coconut cream - it was wonderful! Very very yummy.

      Posted by eleyne on 8th February 2014
    • This sauce was real easy to make and tastes great. Made our bbq just great!! Chicken and mushroom kebab skewers smothered in this as a dipping sauce was just brill it has a little kick and adding more chillis just spices it up more.

      Posted by Michelle Jeans on 13th July 2013
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