Satay sauce

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4 cups

Satay sauce

Pork satay. Photo, Erin Kunkel.

Leela Punyaratabandhu's new cookbook, Simple Thai Food, means readers can easily recreate Thai dishes at home. (Try her pork satay and sauce, you'll love it!)


  • 1 1/2 cups coconut milk
  • 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 salt
  • 1/2 cup water
  • 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.