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Satay Sauce: easy satay sauce with peanut butter — Vegan Recipes recipe | AfoodrinkVegan Recipes

Satay Sauce

This creamy satay sauce is rich with peanuts, coconut milk, lime, ginger, and a little curry paste. Spoon it over grilled skewers, noodles, rice bowls, roasted vegetables, or use it as a dip for crisp cucumber and spring

Total time
15 min
Yield
Makes about 1 1/2 cups; 8 servings, 3 Tb
Difficulty
Easy

Prep 10mCook 5mSoutheast Asian-inspiredVegan Recipes

Satay sauce is the peanut-based sauce often served with grilled satay skewers, but it belongs in much more than one dish. It is savory, lightly sweet, tangy, and creamy enough to turn simple vegetables, tofu, noodles, or rice into a meal.

This version uses natural peanut butter for ease, coconut milk for body, lime juice for brightness, and vegan red curry paste for gentle heat. It comes together in one small saucepan and needs only a short simmer.

The sauce thickens as it cools, so do not worry if it looks a little loose on the stove. A splash of warm water brings it back to a pourable texture whenever you need it.

01What you'll need

Ingredients

10 items · Makes about 1 1/2 cups; 8 servings, 3 Tb

  • 1/2 cup natural creamy unsalted peanut butter, well stirred
  • 3/4 cup unsweetened light coconut milk, well shaken
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon packed brown sugar
  • 1 tablespoon vegan Thai red curry paste
  • 1 teaspoon finely grated fresh ginger
  • 1 small garlic clove, finely grated or minced
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 2 to 4 tablespoons warm water, as needed to thin

02How to make it

Step-by-step

  1. 1. Stir the peanut butter

    Add the peanut butter to a small saucepan. If your peanut butter has oil on top, stir the jar well first so the sauce turns out smooth instead of oily.

  2. 2. Add the coconut milk

    Pour in the light coconut milk and whisk until the mixture looks mostly blended. A whisk is the best tool here because it breaks up thick peanut butter quickly.

  3. 3. Season the sauce

    Add the soy sauce, lime juice, brown sugar, red curry paste, ginger, garlic, and red pepper flakes if using. Whisk again until the curry paste is evenly mixed in.

  4. 4. Warm it gently

    Set the saucepan over medium-low heat. Cook for 3 to 5 minutes, whisking often, until the sauce is smooth and just starting to bubble at the edges. Do not boil hard, because peanut sauces can thicken too fast.

  5. 5. Adjust the texture

    Whisk in 2 tablespoons warm water. If the sauce is still thicker than you like, add more warm water, 1 tablespoon at a time, until it is pourable.

  6. 6. Taste and balance

    Taste the sauce. Add a little more lime juice for tang, a pinch more sugar for sweetness, or a small splash of soy sauce for salt. Make small changes, then taste again.

  7. 7. Serve warm or cool

    Use the sauce right away while warm, or let it cool to room temperature for dipping. It will thicken as it stands, so whisk in another splash of warm water before serving if needed.

03From our kitchen

Cook's tips

  • Make-ahead: Satay sauce keeps well, so you can make it up to 4 days before serving. The flavor gets a little deeper after a night in the fridge.
  • Storage: Refrigerate in an airtight jar or container for up to 5 days. Stir well before using.
  • Reheating: Warm gently in a small saucepan over low heat or microwave in short bursts. Add warm water, 1 teaspoon at a time, to loosen it.
  • Freezing: Freeze for up to 2 months. Thaw overnight in the refrigerator, then whisk well. The texture may look grainy at first, but warming and whisking usually brings it back together.
  • Gluten-free swap: Use tamari instead of soy sauce, and check that your curry paste is gluten-free.
  • Peanut swap: Almond butter or sunflower seed butter can work, though the flavor will change. Sunflower seed butter makes the sauce peanut-free but slightly more earthy and less sweet.

Cook's note

For a smoother sauce, grate the garlic and ginger on a microplane-style grater. If you only have a knife, mince them as finely as you can so no sharp pieces stand out in the finished sauce.

04Frequently asked

Questions & answers

Is satay sauce the same as peanut sauce?

They are closely related. Satay sauce is a type of peanut sauce often served with satay skewers. Peanut sauce is a broader name and can describe many sauces made with peanuts in different styles.

Can I make satay sauce without coconut milk?

Yes. Use water or vegetable broth for a lighter sauce, or use unsweetened oat milk for a little creaminess. Coconut milk gives the sauce a richer, rounder flavor, but it is not the only option.

Can I use crunchy peanut butter?

Yes, if you like texture. The sauce will not be completely smooth, but it will still taste good. Choose a natural peanut butter without added sweeteners if possible.

How spicy is this satay sauce?

It is mildly spicy with 1 tablespoon of red curry paste and the optional red pepper flakes. For a milder sauce, skip the flakes and start with 2 teaspoons curry paste. For more heat, add extra curry paste or chili sauce to taste.

Why did my sauce get too thick?

Peanut butter thickens when heated and again as it cools. Whisk in warm water a little at a time until the sauce loosens. Avoid high heat, which can make the sauce tighten quickly.

05Per serving

Nutrition facts

Nutrition Facts

Makes about 1 1/2 cups; 8 servings, 3 Tb

Amount per serving

Calories123

% Daily Value*

Total Fat10 g
13%
Saturated Fat3 g
15%
Cholesterol0 mg
0%
Sodium204 mg
9%
Total Carbohydrate7 g
3%
Dietary Fiber1 g
4%
Total Sugars4 g
Protein4 g
8%
Vitamin D0 mcg
0%
Calcium12 mg
1%
Iron0.7 mg
4%
Potassium143 mg
3%

* Percent Daily Values are based on a 2,000-calorie diet.

05Keep cooking

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