Anti Inflammatory Classic Satay Sauce
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Learn more →Ingredients
6 servings
- 1 tbsp neutral oil (such as canola or vegetable oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 3 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 1 tsp red curry paste
- ½ cup natural peanut butter (smooth)
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 2.3 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid brown sugar, please tap it and change its rating to Red.
- 1 tbsp fresh lime juice
- ¼ tsp cayenne pepper
- 1–2 tbsp water, as needed to thin
- 2 tbsp roasted peanuts, roughly chopped (optional)
Instructions
- 1
Heat the oil in a small saucepan over medium heat until shimmering. Add the garlic and ginger and cook, stirring constantly, until fragrant and just beginning to turn golden at the edges, about 1–2 minutes. Watch closely, as garlic can brown quickly.
- 2
Add the red curry paste and stir it into the aromatics, cooking for 30 seconds until the paste darkens slightly and smells toasted.
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