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About this recipe:
This is a basic Malaysian/Thai satay sauce you can use with any meat, tofu or vegetable dish.
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
- In a saucepan over medium heat, combine coconut milk, peanut butter, onion, soya sauce, brown sugar, and chilli. Bring to a boil, stirring frequently.
- 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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