Coconut Peanut Satay Sauce
Inspired by techniques from America's Test Kitchen and NYT Cooking.
Garlic and sugar warmed in oil, simmered with coconut milk and peanut butter, sharpened with lime and soy and topped with chopped peanuts and chilli.
Always check the labels of the products you use.
Method
- 1
Warm the aromatics. Heat the oil in the saucepan over medium heat. Add the garlic and sugar and stir for about 1 min until fragrant.
- 2
Simmer. Pour in the coconut milk and bring to a gentle simmer. Whisk in the peanut butter until smooth and glossy.
- 3
Season. Take the pan off the heat and stir in the lime juice, soy sauce and most of the chopped peanuts. Add warm water a spoonful at a time if it is too thick.
- 4
Serve. Spoon into a bowl, swirl the chilli sauce over the top and scatter with the rest of the peanuts. Serve warm or at room temperature with grilled chicken skewers.
Storage
Refrigerate in a covered container for up to 4 days. Warm gently and thin with water before serving. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- chopping board
- knife
- small saucepan
- whisk
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 228 kcal |
| Protein | 5.6 g |
| Carbohydrate | 8.2 g |
| of which sugars | 3.9 g |
| of which free sugars | 2 g |
| Fat | 20.9 g |
| of which saturates | 9.7 g |
| Fibre | 1.2 g |
| Salt | 0.43 g |
Protein per 100 kcal
2.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
