Peanut Satay Sauce

13 Nov

Ages ago I made some satay chicken. The chicken was fantastic, but the real revelation was the satay sauce. The recipe is so basic – just a matter of dumping everything into a saucepan and stirring over heat. It’s almost as easy as opening a jar of sauce, but this recipe beats the crap out of any jarred sauce I can think of.

I recommended the recipe to Cat, and she made the chicken skewers and satay to take to a barbecue. She said that there were heaps of chicken dishes, but hers was the only one that was completely eaten. And then when all her chicken was gone people started dipping other chicken into the satay sauce.

I always have the ingredients on hand, though my chillis are looking a bit tired so I should buy a new batch. Or go to Bunnings and buy a chilli plant.

I always make a double batch because I hate spending $1 on the mini tin of coconut cream when it’s only $1.30 for a can that’s over twice the size. It keeps well in the fridge (just give it a good stir after microwaving) and makes a tasty dipping sauce with carrots or celery.


  • 1/2 cup crunchy peanut butter
  • 1 small red chilli, finely chopped
  • 165ml can coconut cream (the only 165ml can at my Asian grocer is labelled coconut milk, and I used that with no problems)
  • 2 tablespoons kecap manis
  • 1 tablespoon lime juice

  1. Place peanut butter, chilli, coconut cream, kecap manis and lime juice in a saucepan over medium heat. Cook, stirring, for 3 to 5 minutes or until combined.

The calories depend on how much you use, so I’ll give you the calories for the whole amount, and you can divide as needed.


Very Rough Nutritional Guide:
All of it: 1402 calories, 78% fat, 9% protein, 13% carbs



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