Satay Sauce

Maybe it’s because we have done most of our Asia travel at this time of year, or perhaps it’s because satay is so yummy, but when Summer rolls around I crave satay. Satay sauce on grilled meats and fresh salads, on burgers, small portions kept on standby in the freezer ready to add a little pizazz to a midweek Summer meal. This Satay sauce is nothing like the bottled stuff.

Super Tasty Satay Sauce


  • 2 tsp oil (peanut)
  • 1/2 onion finely chopped
  • 2 tsp cumin
  • 2 tsp coriander
  • 1 tsp turmeric
  • 1/4 tsp chilli flakes
  • 1 clove garlic crushed
  • 2 Tb soy sauce
  • 2 Tb brown sugar
  • 1 Tb lemon/lime juice
  • 1 cup coconut cream
  • 1/2 cup roasted peanuts ground*
  • 2 Tb water plus more if needed


  1. Fry onion until soft.
  2. Add spices and heat until fragrant (about 1 minute). Then add the crushed peanuts and stir until they are toasted with all of the spices.
  3. Finally add the garlic, soy, brown sugar, water and lime then simmer for 5-10 minutes until the sauce comes together and reduces slightly. If the sauce is too thick just mix some extra water in 1 Tb at a time until you achieve the desired consistency.

Serve with grilled meats, on burgers, or with a fresh crunchy Gado Gado salad. Alternatively, use in a stir fry. 

Tips and tricks

  • At the final stage, you can adjust the seasoning to your liking. More chilli if you like it spicy, coconut cream if you like it creamier, peanuts if you want a thicker sauce etc. Depending on what you want to use it for you may want to use less soy sauce or brown sugar. 
  • I use a bullet to grind the peanuts but you can use a mortar and pestle, blender or save time by using a quality peanut butter.
  • Try with cashews, almonds or even sunflower seeds for a nut-free version.
  • This recipe freezes well.

Satay from scratch

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