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peanuts in the shell
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Peanut Satay Sauce
Prep Time
10 mins
Total Time
10 mins
 
This sauce can be used with vegetarian or meat dishes. Nice with chopped fresh cilantro to garnish.
Author: Mary Gillespie
Ingredients
  • 1 cup peanut butter
  • 1 cup canned coconut milk
  • 1/3 cup warm water
  • 3 tablespoons soy sauce
  • 1 teaspoon garlic powder
  • 1 tablespoon lime juice
  • 1 teaspoon ginger
  • 1/2 teaspoon coriander optional
  • 3 tablespoons sweet Asian chili sauce
  • 1 tablespoon brown sugar
  • 2 tablespoons sesame oil
Instructions
  1. Combine all ingredients in food processor bowl and mix thoroughly. Sauce will thicken a bit as it sits.
  2. Serve at room temperature, or warm briefly.
  3. Sauce will keep in the fridge for about 1 week. It may need to be thinned out after being in the fridge. Use a tablespoon of water to thin as needed.
Recipe Notes

I use dried garlic in this recipe, as I find fresh garlic gets overpowering if the sauce is stored in the fridge. If you prefer, substitute 2 cloves of minced garlic for the dried, and fresh grated ginger for the dried ginger.