📝 About This Recipe
This luxurious satay sauce is a masterclass in the balance of salty, sweet, sour, and spicy notes that define authentic Southeast Asian cuisine. Unlike thin, watery versions, this recipe utilizes freshly roasted peanuts and a fragrant hand-pounded aromatics base to create a rich, velvety texture. It is a versatile culinary powerhouse, perfect as a dip for grilled skewers or a decadent dressing for crunchy vegetable salads.
🥗 Ingredients
The Nut Base
- 1.5 cups Raw skinless peanuts (unsalted; roasted until golden and coarsely ground)
- 2 tablespoons Creamy peanut butter (natural, for extra emulsification)
Aromatics & Spices
- 2-3 tablespoons Red curry paste (depending on heat preference)
- 1 stalk Lemongrass (white part only, extremely finely minced)
- 2 pieces Shallots (finely minced)
- 3 cloves Garlic (grated or pressed)
- 1 tablespoon Fresh ginger (grated)
- 2 tablespoons Neutral oil (such as grapeseed or vegetable oil)
The Liquid Gold
- 14 ounces Full-fat coconut milk (one standard can)
- 1/4 cup Water (to adjust consistency)
- 3 tablespoons Palm sugar (finely chopped; can substitute brown sugar)
- 1 tablespoon Tamarind concentrate (for essential tang)
- 1.5 tablespoons Fish sauce (use high-quality for depth)
- 1 teaspoon Dark soy sauce (for a rich mahogany color)
👨🍳 Instructions
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1
In a dry skillet over medium heat, toast the raw peanuts for 5-7 minutes, shaking the pan constantly until they are golden brown and fragrant. Let them cool completely.
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2
Pulse the cooled peanuts in a food processor until they reach a coarse, sand-like texture with some larger bits for crunch. Do not over-process into a paste yet.
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3
Heat the neutral oil in a medium saucepan over medium-low heat. Add the minced shallots and cook for 3 minutes until translucent.
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4
Stir in the garlic, ginger, and minced lemongrass. Sauté for another 2 minutes until the kitchen smells incredible, but do not let the garlic brown.
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5
Add the red curry paste to the aromatics. Fry the paste for 2-3 minutes, breaking it up with a spatula, until the oil begins to separate and the color darkens slightly.
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6
Pour in about 1/4 cup of the thick coconut cream from the top of the can. Stir vigorously to emulsify with the curry paste mixture.
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7
Add the remaining coconut milk, ground peanuts, and the 2 tablespoons of creamy peanut butter. Stir until well combined.
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8
Stir in the palm sugar, tamarind concentrate, fish sauce, and dark soy sauce. These provide the essential balance of flavors.
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9
Reduce the heat to low and let the sauce simmer gently for 10-15 minutes. Stir frequently to prevent the peanuts from sticking to the bottom and burning.
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10
Observe the sauce; it should thicken and the oil should just begin to bead on the surface. If it becomes too thick, whisk in the 1/4 cup of water to reach your desired dipping consistency.
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11
Taste the sauce. Adjust with more fish sauce for salt, palm sugar for sweetness, or tamarind for acidity.
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12
Remove from heat and let it sit for 10 minutes before serving. The flavors will deepen and the texture will set beautifully as it cools slightly.
💡 Chef's Tips
For the most authentic flavor, use palm sugar; its caramel notes are superior to white sugar. If the sauce breaks (oil separates too much), whisk in a tablespoon of warm water to bring it back together. Always use full-fat coconut milk; light versions will result in a thin, lackluster sauce. To make this vegan, simply swap the fish sauce for an equal amount of salt or vegan 'no-fish' sauce. Store leftovers in an airtight jar in the fridge for up to 5 days; it will thicken significantly when cold, so reheat gently with a splash of water.
🍽️ Serving Suggestions
Serve warm as the classic accompaniment to grilled Chicken or Beef Satay skewers. Drizzle over a Gado-Gado salad consisting of blanched bean sprouts, green beans, and hard-boiled eggs. Use as a flavorful dipping sauce for fresh Vietnamese spring rolls or crispy fried tofu cubes. Pair with a cold, crisp Lager or a slightly sweet Riesling to cut through the richness of the peanuts. Serve alongside a bowl of jasmine rice and pickled cucumbers to balance the heat and fat.