Homemade Satay Sauce

Cook time 15 minutes
Servings 1¼ cups


200gms of peanuts, roasted and unsalted (or ½ cup of crunchy peanut butter)
1-2 tbsp. of peanut oil
1 tbs. honey
Pinch salt

½ onion, finely chopped
1 knob ginger, grated
1 clove garlic, finely grated
1 tbs. brown sugar
½ tsp. chilli, finely chopped
½ tsp. fish sauce
½ tbs. light soy sauce
1 cup coconut milk
Juice ½ lime

Homemade Satay Sauce


Put the peanuts in a food processor and blend for 2 minutes. A crumb like texture will form. Start the motor again and add 2 tbsp. of peanut oil (depending on the freshness of the peanuts you may need a little more). A rough peanut paste (peanut butter) will form. Add the honey and salt.

In a saucepan, add a little peanut oil and sweat off the onion, ginger and garlic until very soft. Turn the heat up and now add the sugar and chilli and allow sugar to melt. Add the fish sauce and soy along with the peanut paste and, with a spatula gently stir over a medium heat. Little by little add the coconut milk until all incorporated. Cook for 1-2 more minutes or until thickened. Finish with a squeeze of lime.

Serve with grilled chicken, beef, pork or fish skewers or simply over steamed vegetables.

RACO Saucepan