📝 About This Recipe
This authentic, plant-based satay sauce is a masterclass in balancing the four pillars of Thai flavor: salty, sweet, sour, and spicy. Inspired by the street food stalls of Southeast Asia, this recipe uses rich coconut milk and natural peanut butter to create a luxurious, dairy-free texture that clings perfectly to skewers or noodles. It’s a versatile, aromatic staple that elevates everything from grilled proteins to fresh garden vegetables with its deep, umami complexity.
🥗 Ingredients
Aromatic Base
- 1 tablespoon Coconut oil (or any neutral oil)
- 2 tablespoons Red curry paste (ensure it is vegan/shrimp-paste free if strictly plant-based)
- 3 cloves Fresh garlic (minced very fine)
- 1 tablespoon Fresh ginger (grated or finely minced)
The Body
- 13.5 ounces Full-fat coconut milk (one full can, do not use light coconut milk)
- 1/2 cup Natural creamy peanut butter (unsweetened and unsalted preferred)
- 2 tablespoons Coconut sugar (can substitute with brown sugar)
- 2 tablespoons Tamari (or gluten-free soy sauce)
Flavor Finishers
- 1 tablespoon Fresh lime juice (about half a medium lime)
- 1 teaspoon Rice vinegar (for a bright acidic lift)
- 1 teaspoon Sriracha or chili flakes (adjust to your preferred heat level)
- 1/4 teaspoon Sea salt (to taste)
- 2-4 tablespoons Water (only if needed to thin the consistency)
👨🍳 Instructions
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1
Place a small saucepan over medium heat and add the coconut oil. Let it melt until it shimmers.
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2
Add the red curry paste to the oil. Use a wooden spoon to break it up and fry it for 1-2 minutes until it becomes fragrant and the oil turns a deep red hue.
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3
Stir in the minced garlic and grated ginger. Sauté for just 30-60 seconds, being careful not to let the garlic brown or burn.
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4
Slowly pour in about 1/4 cup of the coconut milk. Whisk it into the curry paste mixture until a smooth, thick paste forms.
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5
Add the remaining coconut milk and the peanut butter. Whisk vigorously until the peanut butter is fully incorporated and the sauce is uniform in color.
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6
Stir in the coconut sugar and tamari. Bring the mixture to a very gentle simmer.
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7
Reduce the heat to low. Let the sauce simmer for 5-8 minutes, stirring frequently to prevent the bottom from scorching.
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8
Observe the sauce thickening; it should be glossy and coat the back of a spoon beautifully.
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9
Remove the pan from the heat. Stir in the lime juice, rice vinegar, and sriracha.
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10
Taste the sauce. If it needs more salt, add a pinch of sea salt or an extra splash of tamari. If it's too thick, whisk in a tablespoon of water at a time until reaching your desired consistency.
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11
Allow the sauce to cool slightly before serving; it will continue to thicken as it reaches room temperature.
💡 Chef's Tips
Use 'natural' peanut butter where the only ingredients are peanuts and salt; the oils in processed brands can make the sauce feel waxy. If the sauce separates or looks oily, whisk in a teaspoon of warm water vigorously to re-emulsify the fats. For a crunchy texture, you can stir in 2 tablespoons of crushed roasted peanuts at the very end. Always add the lime juice after removing from heat to preserve its bright, fresh acidity which cuts through the richness of the coconut. Store leftovers in an airtight glass jar in the fridge for up to 7 days; reheat gently on the stove with a splash of water.
🍽️ Serving Suggestions
Serve as a classic dip for grilled tofu skewers or chicken-style plant-based strips. Drizzle generously over a fresh 'Gado Gado' style salad with steamed greens and boiled potatoes. Use as a rich dressing for cold soba or rice noodles topped with julienned cucumbers and cilantro. Pair with crisp vegetable spring rolls or fresh summer rolls for a perfect appetizer. Serve alongside a chilled glass of off-dry Riesling or a zesty Thai lime iced tea.