Satay Sauce

    15 mins

    This is a basic Malaysian/Thai satay sauce you can use with any meat, tofu or vegetable dish.

    106 people made this

    Serves: 12 

    • 270ml or similiar weight can coconut milk
    • 125g (1/2 cup) crunchy peanut butter
    • 1/2 small onion, finely chopped
    • 1 tablespoon (15ml) dark soya sauce
    • 2 teaspoons brown sugar
    • 1/2 teaspoon dried crushed red chilli flakes
    • water as needed

    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. In a saucepan over medium heat, combine coconut milk, peanut butter, onion, soya sauce, brown sugar, and chilli. Bring to a boil, stirring frequently.
    2. Cook for two minutes or until well mixed, adding a little water if too thick. Remove from heat, and keep warm.

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    Reviews and ratings
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    Reviews in English (96)


    This sauce is surprisingly very good with very little ingredients. In my country we make this sauce from scratch and it is a very tedious process. I am so happy to find this recipe. So close to the original. If you like it hot like me, you can add sambal oelek (hot red chili sauce)or red chili flakes.Yumm!  -  24 Jan 2006  (Review from Allrecipes US | Canada)


    I have searched for this recipe forever and here it is!Beautiful. Only problem I had was that I only had access to non-natural skippy type peanut butter,so when I boiled the ingredients, the oil separated from the rest of the mix. I needed to whisk the oil back in, as no amount of spoon stiring helped. I don't know if anyone else had this problem when using natural peanut butter.I also plan on using the leftovers to make a cold thai pasta salad that has penne, apple chunks, ginger(already in satay sauce), chicken chunks, green onions and small bits of brocoli just like I used to buy at my favorite cafe diner.  -  26 Feb 2006  (Review from Allrecipes US | Canada)


    This was thicker than my usual satay sauce, but had a good flavor. I love coconut milk and am always looking for ways to experiment with it. I tossed this with pad thai noodles and rather than chunky peanut butter, I used the creamy kind and ground up my own peanuts to sprinkle on top. Thanks Steve.  -  27 May 2003  (Review from Allrecipes US | Canada)