Peanut butter and satay sauce – recipe

Peanut butter and satay sauce – recipe

Peanut butter
(Makes 1 jar)

  • 500g unsalted unroasted peanuts
  • 1 teaspoon of honey
  • 1 ½-2 tsp groundnut oil
  • Pinch of salt (to taste)

Roast the nuts on a tray in the oven at 180ยบ for 10 or so minutes until lightly toasted.

Add half the nuts to the blender and blitz to a powder for 10 seconds on maximum speed.

Add the remaining nuts (reserving 2 tbsp peanuts to add at the very end if you want a chunkier texture) to the blender, add ½ teaspoon of oil and continue to blitz for another 10 seconds.

Add another teaspoon of oil and blitz for 3-4 minutes until you have a smooth peanut paste. You may need to add a bit more oil if the texture is a bit dry.

Add honey and salt to taste and blitz to combine, adding the final peanuts for a short burst of blending.

Quick satay sauce


  • 150g peanut butter 
  • 1 tbsp soy sauce
  • 1 tbsp honey or brown sugar
  • 1 tsp dried chilli flakes 
  • 1 tsp fresh grated ginger
  • 1 clove garlic (crushed)
  • 1 tsp Thai fish sauce 
  • ½ tbsp peanut oil
  • 150ml coconut milk
  • 1 lime, juiced

Put all the ingredients, bar the coconut milk and lime juice into a blender and puree till smooth.
Add the coconut milk then the lime juice to taste.
Check seasoning, adding any one of soy sauce, honey, chilli and fish sauce to suit your taste.
Pour into serving dishes.

Chicken satay skewers
 Serve with the satay sauce at the table as a dipping sauce.
  • 1 tbsp coriander seeds
  • 3 garlic cloves, 
  • 1 tsp grated ginger
  • 1 tbsp vegetable oil
  • 1 tbsp honey or brown sugar
  • 1 tbsp soy sauce
  • 500g skinless, boneless chicken thighs

Soak eight wooden skewers in cold water until ready to use.
Cut the chicken into small thumb-sized pieces.
Toast the coriander seeds in a dry pan until fragrant, and then grind to a powder in a pestle and mortar.

Add the coriander seeds along with the rest of the marinade ingredients to a blender and puree till smooth. Pour over the chicken, stir to combine and marinate for at least 30 minutes, but a couple of hours is best.
Thread the chicken on to the skewers and cook over a high heat in a frying pan until cooked through, turning often (about 10-15 minutes).Serve with the sauce. Enjoy !

The Best Thai Curry-Peanut Sauce

The Best Thai Curry-Peanut Sauce
Satay Sauce Recipe Ingredients
  • 1 tablespoon vegetable oil
  • 1 1/2 tablespoons minced garlic
  • 2 tablespoons red curry paste
  • 1 1/4 cups creamy peanut butter
  • 3/4 cup brown sugar
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 tablespoon fish sauce
  • 1 teaspoon sesame oil
  • 3 (13.5 ounce) cans coconut milk
Satay Sauce Recipe Instructions

Heat the oil in a large skillet over medium heat. Stir in the garlic, and cook until the aroma of the garlic has mellowed, about 1 minute. Add the red curry paste, and stir for 1 minute more. Whisk in the peanut butter, brown sugar, chili powder, cayenne pepper, fish sauce, sesame oil, and coconut milk. Bring to a simmer, whisking occasionally, until the sauce has thickened and is smooth. Enjoy !


(Peanut Sauce)
  • 1/4 c. soy sauce
  • 2 tbsp. brown sugar
  • 2 tsp. salad oil
  • 1/2 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • 1 lb. boneless sirloin, cut into 1 inch cubes
  • 1 med. Spanish onion
  • 3 tbsp. smooth peanut butter
In large bowl mix first 5 ingredients. Stir in steak and onion cut into 8 wedges. Let stand 15 minutes, then put on skewers and broil or grill until desired doneness. Reserve marinade.

In small saucepan over medium heat, bring reserved marinade to boil. Whisk in peanut butter and 1/3 cup water. Heat through and serve sauce on side to dip.

Chicken Satay with Real Peanut Sauce

Chicken Satay with Real Peanut Sauce

Satay Sauce Recipe Ingredients:

* 8-16 skinless chicken thighs, cut into small pieces or strips, or the equivalent of beef (enough for your family/party)
* 1 package wooden skewers
* 1/4 cup minced lemongrass, fresh or frozen (if using fresh, see below for instructions)
* 1 small onion, quartered
* 2 cloves garlic
* 1 thumb-size piece galangal or ginger, peeled and sliced
* 1/4 of thumb-size piece fresh turmeric, OR 1/2 tsp. dried turmeric
* 2 Tbsp. coriander seeds, ground in a coffee grinder, OR 1 Tbsp. ground coriander
* 2 tsp. cumin
* 3 Tbsp. dark soy sauce
* 4 Tbsp. fish sauce
* 5 Tbsp. brown sugar
* 1 Tbsp. fresh lime juice


1. For complete instructions on how to buy and cook with fresh lemongrass, go to: All About Lemongrass.
2. If using wooden skewers, soak them in water while you prepare the meat. This will prevent them from burning (I find the kitchen sink works well for this).
3. Cut chicken or beef into thin pieces or strips (small enough to easily skewer). Place in a bowl.
4. Place all marinade ingredients in a food processor (discard the upper stalk of lemongrass, if using fresh). Process well.
5. Taste-test the marinade - you will taste sweet, spicy, and salty. The strongest tastes should be SWEET and SALTY in order for the finished satay to taste its best. If necessary, add more sugar or more fish sauce (instead of salt) to adjust the taste.
6. Add the marinade to the meat and stir well to combine. Allow to marinate for at least 1 hour, or longer (up to 24 hours).
7. When ready to cook, slide the pieces of meat onto the wooden skewers. Tip: Fill only the upper half of the skewer, leaving the lower half empty so that the person barbecuing has a "handle" to work with. This makes it easier to turn the satay during cooking.
8. Barbecue the satay, OR grill on an indoor grill, OR broil in the oven on a broiling pan or baking sheet with the oven set to "broil" Place satay close beneath the heating element and turn the meat every 5 minutes until cooked (be sure to soak your wooden satay sticks in water before skewering). Depending on how thin your meat is, the satay will cook in 10 to 20 minutes...enjoy the satay !

Satay Sauce Recipe 2

Satay Sauce Recipe 2

A great satay sauce recipe to try !
Satay Sauce Recipe Ingredients:
  • 100g crunchy peanut butter
  • 2 cloves of garlic
  • 100g creamed coconut
  • One small onion
  • 1 tablespoon of lime juice
  • +/- 1 teaspoon of chilli powder, to taste
  • 1 tablespoon soy sauce
  • 150ml water, as needed
  • 2 teaspoons of peanut oil
Satay Sauce Recipe INSTRUCTIONS

Finely chop the onion and fry it in the peanut oil until soft. Stir in the peanut butter and chilli powder, gradually adding some of the water. Now add the creamed coconut, and stir continuously whilst it dissolves. Continue to heat for about five minutes and keep stirring. Add more water if the sauce is becoming too thick. Finally, stir in the soy sauce and the lime juice and heat for a further minute..and the satay sauce recipe is ready...enjoy the satay !

Peanut satay sauce Recipe

Peanut satay sauce Recipe
A great satay sauce recipe to try !

* 1 tsp canola oil
* 1/2 small brown onion, finely chopped
* 1 garlic clove, crushed
* 1 small fresh red chilli, finely chopped
* 70g (1/4 cup) natural crunchy peanut butter (Sanitarium brand)
* 125ml (1/2 cup) water
* 1 tbs fresh lemon juice
* 1/2 tsp balsamic vinegar
* 1/2 tsp brown sugar


Heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft and golden. Add garlic and chilli and cook for 1 minute or until aromatic. Remove from heat. Add peanut butter and stir to combine. Place over low heat. Add water, lemon juice, vinegar and sugar. Cook, stirring, for 3 minutes or until sauce thickens. The satay sauce recipe is ready..enjoy the satay !

Satay Peanut Sauce Recipe

Satay Peanut Sauce Recipe
A great satay sauce recipe to try !
  • 1 1/2 cup dry roasted peanuts (unsalted)
  • 1 cup water
  • 1 tablespoon sweet soy sauce (Kecap Manis)
  • 1 1/2 tablespoon sugar (palm sugar preferred)
  • 1/8 teaspoon salt
  • 1/4 cup oil
  • 1 heaped tamarind pulp (soaked in 1/4 cup water for 15 minutes, squeeze the tamarind pulp for juice and discard the pulp)
Spice Paste:
  • 6-8 dried red chilies (seeded and soaked in warm water)
  • 3 cloves garlic
  • 3 shallots
  • 2 lemon grass (white parts only)
  • 1 inch ginger (galangal preferred)
  • 1 tablespoon coriander powder (optional)

Crush the peanuts coursely with mortar and pestle or mini food processor and set aside.

Chop the spice paste ingredients and blend until fine. Heat oil and fry the spice paste until aromatic and smell spicy. Add the peanuts, tamarind juice, water, sugar, sweet soy sauce and stir thoroughly. Simmer in low heat while continue stirring for about 3 minutes until the peanut sauce turns smooth. The satay sauce recipe is ready to serve at room temperature with the satay....nice ! Enjoy the satay !