Satay sauce for me is the perfect blend of peanutty, sweet and mildly spicy flavours. Drizzled on dumplings (yep, chicken satay dumplings are a thing!) or on the side ready to dip skewers of perfectly charred meat into or mixed with coconut cream to make a silky salad dressing, it’s both delicious and comforting. But how do you make it from scratch? Read on, my friends: I’ve got two peanut sauce recipes you definitely want in on.
This peanut sauce is like a sweet and creamy satay got all tangled up with a sharp and tangy vinaigrette. Drizzled over a fresh and crunchy ‘slaw, and you’ve got a legendary salad on your hands.
• 2 tbsp smooth peanut butter
• ¼ cup coconut milk
• 3 tbsp lime juice
• 2 tbsp vegetable oil
• 1 tbsp fish sauce
• 1 garlic clove, roughly chopped
• 1 tsp finely shaved palm sugar
Place all the ingredients into a food processor and blend until smooth.
In a large bowl, place 4 cups of shredded cabbage, 1 cup of finely julienned carrot, ½ cup of shelled edamame beans, ½ cup of mint leaves and 2 spring onions (scallions), finely sliced. Add half the dressing and gently toss until well combined.
You can add more dressing if necessary to suit your taste, otherwise keep it in the fridge for the week.
Here it is guys, the ingredients you need for nutty, epic satay sauce:
• 2 tbsp vegetable oil
• 1½ tbsp Thai red curry paste
• 1 cup coconut milk
• 2 tbsp crunchy peanut butter
• 1 tsp fish sauce
• 2 tsp white sugar
• ¼ cup roasted peanuts
Psst… did you know I sell this sauce ready made, too? Check out my Marion’s Kitchen Thai Spicy Satay marinade to find out more!
Satay sauce is a cinch to make, trust.
For the satay sauce, heat the vegetable oil in a saucepan over medium heat. Add the curry paste and cook for a minute until fragrant.
Next, add the coconut milk, peanut butter, fish sauce and sugar, then stir through the crushed roasted peanuts (roasting them beforehand gives you a lovely rich flavour).
Cook the sauce for a further minute so the ingredients can make friends with one another then remove your pan from the heat. Taste your peanut sauce and adjust the seasoning with more fish sauce and/or sugar if you think it needs it.
And that’s it! Serve with grilled chicken or beef skewers and you’re all set.
When dumplings meet chicken satay, true magic happens! These pretty-as-a-picture beauties are parcels of pure joy – everything about them makes me happy, from their shape to their flavourful filling.
These filled tortilla wraps are ideal for a quick and easy lunch – they’re so simple to make! Charred chicken, crunchy salad and fresh herbs… yum! Even the kiddos will love these handheld heroes.
Who doesn’t love a one-pan dish – not only do you make the most of all the cooking flavours, but there’s minimal washing up! That’s my kind of dinner. Hopefully you’ll love this peanutty, gnarly chicken as much as I do.