Satay sauce

Makes 4 cups

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1 1/2 cups
1/4 cup
homemade red curry paste, or 2 tbsp store-bought
3/4 cup
unsalted, unsweetened natural creamy peanut butter
1 1/2 tsp
1/2 cup
2 tbsp
distilled white or cider vinegar
1/2 to 3/4 cup
granulated sugar, or packed brown sugar


  • IN a 2-quart saucepan, combine the coconut milk, curry paste, peanut butter, salt, water, vinegar, and 1/2 cup of the sugar and bring to a gentle boil over medium heat, whisking constantly. Turn down the heat to low and let the mixture simmer, whisking occasionally to keep the bottom from scorching, for about 3 minutes, until the sauce is homogenous and smooth. Taste and whisk in more sugar if you prefer a sweeter sauce, making sure the added sugar dissolves. Remove the pan from the heat and let the sauce cool to room temperature or slightly warmer than room temperature before serving.
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