Satay Sauce

Satay Sauce

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"This is a basic Malaysian/Thai Satay Sauce - Its wonderful!"

Ingredients 10 m {{adjustedServings}} servings 112 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 112 kcal
  • 6%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 3.9g
  • 1%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 128 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. In a saucepan over medium heat, combine coconut milk, peanut butter, onion, soy sauce, brown sugar, and pepper flakes. Bring to a boil, stirring frequently. Remove from heat, and keep warm.
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Reviews 71

  1. 92 Ratings

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MUSLIMAH
2/26/2006

This sauce is surprisingly very good with very little ingredients. In my country we make this sauce from scratch and it is a very tedious process. I am so happy to find this recipe. So close to the original. If you like it hot like me, you can add sambal oelek (hot red chili sauce)or red chili flakes.Yumm!

love2bake
2/26/2006

I have searched for this recipe forever and here it is!Beautiful. Only problem I had was that I only had access to non-natural skippy type peanut butter,so when I boiled the ingredients, the oil separated from the rest of the mix. I needed to whisk the oil back in, as no amount of spoon stiring helped. I don't know if anyone else had this problem when using natural peanut butter.I also plan on using the leftovers to make a cold thai pasta salad that has penne, apple chunks, ginger(already in satay sauce), chicken chunks, green onions and small bits of brocoli just like I used to buy at my favorite cafe diner.

JOSIE
1/6/2004

This was thicker than my usual satay sauce, but had a good flavor. I love coconut milk and am always looking for ways to experiment with it. I tossed this with pad thai noodles and rather than chunky peanut butter, I used the creamy kind and ground up my own peanuts to sprinkle on top. Thanks Steve.