Why You’ll Love This Recipe

I love this recipe because it’s incredibly versatile and delivers bold, satisfying flavor with minimal effort. The balance between salty soy sauce, sweet honey, and tangy lime creates a perfectly rounded sauce that works with almost any dish. Whether I’m serving it as a dip for satay skewers or tossing it through noodles, it always adds a rich and comforting touch. Plus, it stores and freezes beautifully, so I can make a big batch and have it ready whenever I need it.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

400 ml (1.75 cups) Coconut milk, I use reduced fat
200 g (0.75 cups) Crunchy peanut butter
2 tbsp Soy sauce
2 tsp Medium curry powder
2 tbsp Honey
1–2 Limes, Juice only

Directions

I start by adding the coconut milk to a saucepan over medium heat. Then I stir in the peanut butter, soy sauce, curry powder, honey, and lime juice. I keep stirring as it warms, making sure everything blends smoothly together.

I let it cook gently for about 10–15 minutes, stirring occasionally, until it thickens to a creamy, pourable consistency. Once it’s ready, I take it off the heat and let it cool slightly before serving. It’s perfect warm or at room temperature, depending on how I plan to use it.

Servings and Timing

This recipe makes enough for about 4 servings and takes just 15 minutes from start to finish. It’s quick enough for a weeknight meal but flavorful enough to use as a special sauce for entertaining.

Variations

Sometimes I like to add a clove of crushed garlic or a small spoonful of chili paste for a spicier kick. When I want a deeper flavor, I swap the soy sauce for tamari or add a splash of fish sauce. For a vegan version, I make sure to use maple syrup or agave instead of honey. If I prefer a smoother texture, I use creamy peanut butter instead of crunchy.

Storage/Reheating

I store any leftover sauce in an airtight container in the fridge for up to 5 days. To reheat, I warm it gently in a saucepan over low heat or in the microwave, adding a splash of water or coconut milk if it has thickened too much. I can also freeze it in small portions for up to 3 months — perfect for quick weeknight meals. When I’m ready to use it, I thaw it in the fridge overnight before reheating.

FAQs

Can I make this sauce vegan?

Yes, I use maple syrup or agave instead of honey to make it fully vegan.

Can I use smooth peanut butter instead of crunchy?

Absolutely. Smooth peanut butter gives a silkier texture, while crunchy adds more bite.

How do I make it spicier?

I stir in some chili flakes, sriracha, or a spoonful of red curry paste for heat.

Can I use this as a marinade?

Yes, it makes an excellent marinade for chicken, tofu, or vegetables — I let them soak for at least 2 hours before cooking.

What can I serve this with?

I love it with grilled skewers, noodles, rice bowls, or as a dip for spring rolls and veggies.

Can I use light coconut milk?

Yes, reduced-fat coconut milk works perfectly and still gives a creamy result.

Can I make this ahead of time?

Definitely. I often make it a day in advance and store it in the fridge — the flavors deepen beautifully overnight.

Why is my sauce too thick?

It can thicken as it cools. I simply add a little hot water or extra coconut milk and stir until smooth again.

Can I freeze it?

Yes, I freeze it in small portions and thaw as needed. It reheats perfectly on the stove.

What type of curry powder works best?

I prefer a medium curry powder for warmth and color, but mild or hot blends work too depending on my taste.

Conclusion

This Satay Sauce is one of my favorite homemade condiments — creamy, flavorful, and incredibly versatile. I love how it brings a burst of richness and spice to anything I pair it with, from grilled meats to simple vegetable dishes. With just a few pantry ingredients, I can whip up a sauce that tastes like it came from my favorite restaurant but is even fresher and better made at home.