Description
A rich, creamy, and nutty homemade satay sauce made with coconut milk, peanut butter, soy sauce, honey, and lime — perfect for dipping, drizzling, or marinating.
Ingredients
400 ml (1.75 cups) coconut milk (reduced fat or regular)
200 g (0.75 cups) crunchy peanut butter
2 tbsp soy sauce
2 tsp medium curry powder
2 tbsp honey (or maple syrup for vegan)
Juice of 1–2 limes
Instructions
- Place coconut milk in a medium saucepan over medium heat.
- Add peanut butter, soy sauce, curry powder, honey, and lime juice.
- Stir continuously until all ingredients are fully combined and smooth.
- Simmer gently for 10–15 minutes, stirring occasionally, until the sauce thickens to a creamy, pourable consistency.
- Remove from heat and let cool slightly before serving. Serve warm or at room temperature.
Notes
Add garlic or chili paste for extra flavor or heat.
Use smooth peanut butter for a silkier texture.
Replace soy sauce with tamari or add fish sauce for deeper flavor.
For vegan, substitute honey with maple syrup or agave.
Store in the fridge for up to 5 days or freeze for up to 3 months.
Reheat gently with a splash of water or coconut milk if thickened.
Nutrition
- Serving Size: 1 serving (about 1/4 cup)
- Calories: 290
- Sugar: 7 g
- Sodium: 370 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 0 mg
