Emulsifier Free Classic Satay Sauce
Total time20 min
Prep time10 min
Cook time10 min
4.6(11)
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Learn more →Ingredients
6 servings
- 1 tbsp neutral oil (such as canola or vegetable oil)
- 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
- 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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