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This satay sauce is a wonderful Thai-style sauce that you can easily make at home. Perfect for serving with grilled chicken skewers.
Ingredients
- 1 (10 ounce) can coconut milk
- ½ cup crunchy peanut butter
- ½ small onion, grated
- 1 tablespoon dark soy sauce
- 2 teaspoons brown sugar
- ½ teaspoon red pepper flakes
Directions
Step 1
Combine coconut milk, peanut butter, onion, soy sauce, brown sugar, and pepper flakes in a saucepan over medium heat. Bring to a boil, stirring frequently. Remove from heat, and keep warm.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 112 | |
| % Daily Value * | |
| Total Fat10g | 13% |
| Saturated Fat5g | 27% |
| Sodium128mg | 6% |
| Total Carbohydrate4g | 1% |
| Dietary Fiber1g | 4% |
| Total Sugars2g | |
| Protein3g | |
| Vitamin C1mg | 3% |
| Calcium10mg | 1% |
| Iron1mg | 6% |
| Potassium129mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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This was thicker than my usual satay sauce, but had a good flavor. I love coconut milk and am always looking for ways to experiment with it. I tossed this with pad thai noodles and rather than chunky peanut butter, I used the creamy kind and ground up my own peanuts to sprinkle on top. Thanks Steve.
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Yummy. Very easy & tasty. I added a couple things, but a good sauce to start with.
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I added about a teaspoon of garlic and used about a 2 1/2 teaspoons of cayenne powder (I didn’t have any flakes, and I am a hot-food freak). Also, I used a 14 ounce can of coconut milk.
This turned out very nice! I’m curious to try it out as a marinade (and may up my rating later, if I can!).
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This is the most authentic peanut sauce if you are looking for what is similar to those found in restaurants…it is made with coconut milk. If the recipe is too bland for your taste, increase the heat with a hot sauce, cayenne, more red pepper flakes or whatever you want. I put lots of ginger in mine. I don’t even measure how much. I estimate a tablespoon or more. If the recipe is not peanutty enough, add more peanut butter. As long as it has the coconut milk and the peanut butter it is an extremely flexible recipe. In addition to lots of ginger, this recipe is served well by generous garlic as well. I serve this over chicken skewers marinated in an improvised teriyaki sauce with the red chili sauce (not rooster sauce) with rice and edamame. A perfect, easy and reliable meal.
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This Satay sauce is so good that it’s so close to the one in the Thai place I eat atand the flavors are just irrestible that this sauce is excellent with Thai Satay of chicken or Beef It’s SOOOOOOOOOOOOOOOOOO GOOOOOOOOOOOOOD!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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Excellent both in taste and in ease of preparation. Versitile recipe — my husband had his on chicken, I had mine on tofu. Good with snow peas and other crunchy vegetables. I also have added ground ginger (1 tbsp or so) and a tsp or so of garlic chili paste. I think this latter could be increased, if you like spice. Really great recipe — I won’t be looking for another one.
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this is sooooo great – unbelievable….. who knew it was so easy?
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This sauce is surprisingly very good with very little ingredients. In my country we make this sauce from scratch and it is a very tedious process. I am so happy to find this recipe. So close to the original. If you like it hot like me, you can add sambal oelek (hot red chili sauce)or red chili flakes.Yumm!
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I have searched for this recipe forever and here it is!Beautiful. Only problem I had was that I only had access to non-natural skippy type peanut butter,so when I boiled the ingredients, the oil separated from the rest of the mix. I needed to whisk the oil back in, as no amount of spoon stiring helped. I don’t know if anyone else had this problem when using natural peanut butter.I also plan on using the leftovers to make a cold thai pasta salad that has penne, apple chunks, ginger(already in satay sauce), chicken chunks, green onions and small bits of brocoli just like I used to buy at my favorite cafe diner.
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This turned out well. I didn’t have red pepper flakes, so I used Sriracha brand hot chili sauce. (Many Asian groceries sell this sauce.)
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Yummy!! This sauce was SO GOOD and so easy to make. I served it along with the Chicken Satay recipe from this site. Will DEFINATELY make again!
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Great! I made this to go along with the chicken satay recipe from this website. These go along great together! Thanks for sharing!:)
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We loved it…kids didn’t but it was delish..you have to keep it warm and stir in serving dish..I tried making it w/smooth PB it was good but I preferred the crunchy thanks for sharing =0)
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Very easy to make and excellent with vegetables or chicken.
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This is a great recipe and very easy to make. Next time I will cut the recipe in half as I had a lot of sauce left over.
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Thought this was really good. I only used about half the onion that was called for, because as I was adding it just seemed excessive. I also did end up adding a little bit of raw crushed garlic before serving it…I just really felt that it needed a bite.
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I have never had satay or any thai cooking. this looked so easy I thought I would give it a try. It was GREAT! Of course I have nothing to compare to, but reading the other reviews I think I picked a good place to start…
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Made this to pour over chicken and rice. It was great. I used the recipe as printed and had terrific results.
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I felt this recipe to be too bland. I added some cumin and Chinese 5 Spice Blend to it to give it a “more than peanut butter” taste.
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This was pretty good. Definitely not as thick as I was expecting, and I had to add some garlic and a couple dashes of curry powder to really liven up the flavour–but a good base to start with.
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Thanks Steve – This was so easy to make and produced the best Satay we have had at home! Actually there is only one Thai shop we have had a better Satay at.
Out of habbit I fried the onion with some garlic before adding other ingredients (doubled the recipe with success) and because I had no red pepper flakes, I just used the Cayenne Pepper Powder (not fond of hot spices, so used limited quantity).
We stirred cooked chicken in sauce and left it to marinate. It reheated successfully and we served it over rice. Thanks again – I will use this recipe again and again! -
OMG!!! the only thing I changed was I used creamy PB instead of crunchy…it was wonderful.
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A basic satay recipe. I didn’t find the peanut butter too overwhelming. The coconut milk is definitely better than using regular milk.
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I tried chicken satay in NYC and have been hankering for the version I had there ever since. This is exactly it and I’d certainly use it again. I really don’t care much for peanut butter but I made an exception for this and I used plain peanut butter. Worked out great, I MIGHT thin it a little next time but that’s just me. Thanks for the great recipe.
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Very yummy! I made it with Kraft peanut butter and it didn’t separate – I made turkey skewers and used a bit as a marinade and the rest as a dipping sauce. My kids even ate it and they are soooooo fussy!
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I think this was too rich for my kids. They didn’t like it, which surprised me since they love everything peanut butter. I added some garlic and ginger and used it with chicken tender pieces and then broiled. It made the chicken nice and moist.
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I liked this sauce, but my husband didn’t. He said he didn’t care for the peanut butter taste in it… although I’ve made other chicken recipes with peanut butter and he really liked those. I thought it was good.
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This is a really good, quick, & easy sauce. I added a bit more peanut butter and left out the brown sugar completely. I had missed the sugar when making this originally and then decided it was great with out it. I also added garlic, and chili paste. I tend to like a more savory peanut sauce.
I grilled chicken skewers using this as a basting sauce, and then alongside as a dipping sauce. The next day, I took the leftover sauce and made a meal out of it by adding some leftover linguine noodles and cut up chicken. I warmed this up, tossed it with the sauce and added bean sprouts, some leftover veggies, and some green onions to the top. It was yummy!! Thanks for the recipe!
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The best satay/peanut sauce i have tried out so far!
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The satay sauce turned out excellent, I did have to do a few variations: I added more peanut butter, and brown sugar and soy sauce. It was a tad bit bland when I prepared as directed, so I just increased the amounts. It was delicious and went perfect with our chicken satay.
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My husband and I have tried many satay sauces and this one is by far the best!
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This was so goooooood. I used 13 oz of coconut milk instead of the 10 oz can. I baked a couple of chicken breasts in the oven and cubed and put into the sauce. I garnished it with chopped green onions and served it over jasmine rice. I would make this again in a heart beat. I am going to use the leftovers tomorrow and put it over linguine noodles. Thanks so much for sharing.
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This was great with chicken over rice! However, I felt like something was missing. Beware if you don’t love peanut butter.
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I think it needs a bit more hot spices. I’ll try more red pepper flakes next time.
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Ever since I lived in Indonesia, it’s been my personal mission to find a fantastic peanut sauce. The store bought ones don’t cut it for me. But tonight I attempted my own (this recipe) and was pleasantly surprised! It wasn’t quite what I wanted, but I was still satisfied. I didn’t have coconut milk, so I used 1% (the strongest I have!). I also tossed in a sprinkling of taco seasoning instead of pepper flakes, and added a bit more brown sugar as it was too peanut-y. It went well with my satay and the family loved it!
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Rich and delicious. Makes a lot of sauce. Use the correct ingredients for the best flavor. It is a little thick so add more coconut milk if you want it a thinner.
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Very rich and eaaasy to make!
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In a desperate attempt to make this a little healthier, I used a lower-fat coconut milk. Wouldn’t cut that corner again.Be sure to use higher-fat coconut milk. It makes a HUGE difference.
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I used this recipe instead of a more traditional one because I ran out of fish sauce and this uses soy sauce. This recipe is excellent and so easy. I did add 2 tsps of red curry paste and more red pepper than called for. Without these additions it might have been a bit bland. Great recipe!
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This is a fine receipt which I was resigned to discard because I have a peanut allergy (not the worst kind – just allergic rhinitis). But I substituted the peanuts with roasted edame, and to my surprise, nearly all of it was eaten.
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This is a fine receipt which I was resigned to discard because I have a peanut allergy (not the worst kind – just allergic rhinitis). But I substituted the peanuts with roasted edame, and to my surprise, nearly all of it was eaten.
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Fast, easy and good. By accident I put a shot of ginger & poppy seeds in the finished product (noodles), and they produced a little extra depth. If I used Reduced Fat Skippy again for this, I would cut back on the brown sugar since RF Skippy is high in sugar.
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This recipe is a very good starting point. It was a bit bland for our tastes. I will add garlic and ginger next time and more pb and even a bit more soy sauce. Thanks!
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I loved this sauce. It was perfect with chicken satay. I made Naan, and filled it with lettuce tomatoes, red onions, chicken satay and this sauce. It was great! I only made half of it because I didn’t need a lot for two people. I ended up increasing the amount of red pepper flakes to make it spicier. Yumm!
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I love satay sauce and I love coconut milk, but this recipe was not what I wanted. It was much too sweet and not nutty enough. I won’t be making it again.
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Amaaaaaazing, i used all natural peanut butter from the health food store (just ground up peanuts) recipe is great, for those of you that like spicy i would at least double the pepper flakes or throw in some cayenne.
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I’d recommend less brown sugar than the recipe lists. The peanut butter and the coconut milk make it sweet enough.
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This was the most delicious satay sauce I’ve tasted in a long time. It was so easy to make too. I added chopped chillis as I didn’t have the flakes and it was yummy. I also used light soy sauce which was fine too. I will be using this recipe again soon!
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This is a good base for satay sauce just a little bit boring. I added 1 tsp cumin, 1 tsp coriander, 3cloves of garlic, a tbsp of ginger, half a tsp of sambal oelek and added some brown sugar (to taste), to make this a lot more adventurous and spicier.
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I used cream of coconut instead of coconut juice, and it came out thick and very tasty. Definitely a keeper!
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This is a very simple sauce that reminds me of my trips to asia. As with others the peanut oil did separate from the sauce, I will try the natural peanut butter next time
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It is delish, I made it with Lite coconut milk, so I doubled the brown sugar, and I used my emersion blender to get it a little smoother, I used it to dip into, and it was a big hit, I will definately use this again!! Thanks
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super easy. super basic. I thought it needed a little zing, so added some lemon juice and sherry.
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My family and I lived in Malaysia and ate local food everyday. This recipe is great and in my opinion is even better than what we got when we ate satay at the local food stalls.
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I needed peanut satay sauce for a recipe I found in a magazine. The grocery store I went to did not have it so I turned to allrecipes for the answer. The recipe in the magazine called for 1/4 cup of freshly squeezed lime juice and I ended up using the entire 13 oz can of coconut milk. It turned out delicious!!!!
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My husband was born in The Netherlands and Indonesian food is really popular over there. This recipe tastes JUST like the Satay sauce his mother buys in there grocery stores. We give it thumbs up all around. We have used it for the family and for entertaining. Didn’t change a thing.
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Awesome on chicken!! Huge hit!
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A very quick tasty peanut sauce. My picky eater LOVES when I make this on chicken and rice.
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Very good sauce. Wonderful for chicken and tofu. Saves well in fridge for several days.
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Love this more than the peanut satay sauce we get at various malasian, thai and vietnamese restaurants we’ve been to! Great basic sauce… I just omitted the sugar, added more crushed red pepper as we like it spicy and for an even prettier presentation, topped w/ crushed peanuts.
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well i haven’t done this exact recipe yet since i accidentally added to much coconut milk and evened it out by guessing but what came out in the end was amazing! haven’t has such great satay sauce since i was in Thailand! great simple recipe. what more could you ask for!
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I think it lacks something… Perhaps needed more dark soy sauce and more peanut butter…
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I was doubtful because it wasn’t brown like peanut butter, but it’s very good. A little sweet too.
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This was very good, although it was missing something. I can’t put my finger on what, exactly. Garlic? I’d definitely make it again, though.
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Great basic recipe, a little sweet for my taste, but that was easily remedied. I’ll tweek it to suit my taste, but it’s a great start, very good.
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This was easy to make and really yummy. Definitely making again 🙂
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I don’t understand the review from 2006! This is the best satay sauce I’ve ever tried. I looked for canned/bottled supermarket brands and was always disappointed. Desperate, I tried this and I had great difficulty not just sitting down with the saucepan and a spoon. It’s *THAT* good. And it lasts for ages in the fridge.
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I just looked at the ingredients, and the amount was played by taste and look. I used chunky peanut butter sauce, and the texture turned out really great with the finely chopped onion. I also added minced garlic to bring out the flavor and fish sauce, it tasted more authentic.
Next time, I will try adding either lemon, lime, or mined lemon grass. -
This recipe is great. I use creamy peanut butter per my own tastes. Half an onion minced can be overpowering depending on how its done, so be careful. About 1TB minced seems good to me. I also like double or more of the red pepper flakes. I love to use this sauce on thai pizzas.
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Far too much peanut butter and not enough taste. I tried salvaging it with more pepper flakes, garlic and even Frank’s hot sauce, still tasted like melted peanut butter. Didn’t work. Won’t make again.
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Not bad, quick and simple to make, but needs a touch of lime juice to freshen and lighten it up a bit.
Otherwise, good! -
We added a teaspoon of sriracha sauce. It was very good.
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I added 2 tablespoons of fresh cilantro to it, and that made the sauce a bit more complex. I would be careful bringing this to a boil. My sauce quickly burned on the bottom of my sauce pan.
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Creamy and yummy, but a bit bland. Next time will add ginger, garlic, and hot sauce as suggested.
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Deeeevine! Used it on a vegan chikn dish & my husband & I are hooked!
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5 stars for ease of preparation and taste…my family loved it…and I have a vegan in the house so this was perfect!
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No changes. Good the way it is.
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I’ve Made This It Turned out well. My Guest Enjoyed the Taste
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I made it without the yellow onion but cut up green onions and sprinkled them on top of the sauce portions for each person. Huge difference and delish!!
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So good with breast of chicken and sweet potato waffle fries
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This vegan “Satay Sauce” tastes much better than I anticipated given the simplicity of the recipe; however, mine was thin (remedied with extra peanut butter). I would add the coconut milk slowly next time to see how much I need. Also, I think ginger, garlic, sesame oil, and sriracha would be good additions. As the recipe is, it tastes exactly like the appetizer dip served with shrimp chips at a local Thai restaurant. For those of you who like to cook in metric, my 1/2 cup of all-natural peanut butter weighted 150 grams (not 130 grams as in the metric version of this recipe). Thank you SMTUNE for sharing your recipe.
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Absolutely Fabulous!! My girls loved it. Used smooth Peanut Butter because that is what we had. Getting ready to make it again. Thank you so much for this marvellous recipe.
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Perfect satay sauce you can easily make at home with existing ingredients!
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I liked this recipe. I added some garlic/black bean paste to the sauce because some reviews said it wasn?t too sweet. I am glad I did. It wasn?t too sweet but it is a sweet, creamy sauce.
IT made a ton too. I?m not sure what else to use it for but I have lot to get through. -
Yum yum yum
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It tasted amazing
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Really good, and super easy! I?m going to use the rest with some pad Thai noodles. Like others said, the sauce is pretty thick. I would recommend trying it with a 13.5-ounce can of coconut milk next time.
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I’m gonna use it on chicken thighs this time.
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