Real Satay Peanut Sauce

Real peanut satay sauce

The Spruce

  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: 1 bowl (4 to 6 servings)
Nutritional Guidelines (per serving)
241 Calories
17g Fat
18g Carbs
9g Protein
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Nutrition Facts
Servings: 1 bowl (4 to 6 servings)
Amount per serving
Calories 241
% Daily Value*
Total Fat 17g 22%
Saturated Fat 5g 23%
Cholesterol 0mg 0%
Sodium 431mg 19%
Total Carbohydrate 18g 7%
Dietary Fiber 3g 11%
Protein 9g
Calcium 76mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Just because this satay sauce is truly authentic doesn't mean it isn't easy to make--you simply mix all of the ingredients in a blender or food processor and adjust the seasoning and you're done!

While most Western versions of satay sauce are made with peanut butter, this one starts with real peanuts - and you'll taste the difference! Satay sauce can be used for a variety of purposes, from a sauce for chicken or beef satay to an Asian salad dressing to a dip for fresh spring rolls. Or use it to make a delicious cold noodle salad or as a marinade for grilled chicken or tofu.

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Ingredients

  • 1 cup fresh dry roasted peanuts (unsalted)
  • 1/3 cup water
  • 1 to 2 cloves garlic (minced)
  • 1/2 teaspoon dark soy sauce
  • 2 teaspoon sesame oil
  • 2 tablespoons brown sugar
  • 1 to 2 tablespoons fish sauce (depending on desired saltiness/flavor; vegetarians substitute 1 1/2 to 2 1/2 tablespoons regular soy sauce)
  • 1/2 teaspoon tamarind paste (or 1/2 tablespoon lime juice)
  • 1/2 teaspoon cayenne pepper (or 1 teaspoon Thai chili sauce; more or less, to taste)
  • 1/3 cup coconut milk

Steps to Make It

  1. Gather the ingredients.

  2. Place all ingredients in a blender or food processor.

  3. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk. Do a taste-test.

  4. Serve warm or at room temperature with Thai chicken satay, Thai pork satay or vegetarian/vegan Thai satay.  ​

Tips

  • When doing a taste-test, add more fish sauce (or soy sauce) if not salty enough.
  • Add more cayenne if not spicy enough.
  • If too salty, add a squeeze of fresh lime juice.
  • If you'd prefer it sweeter, add a little more sugar.
  • If you want to make the sauce vegetarian simply substitute soy sauce for the fish sauce. 
  • This sauce tends to thicken as it sits - just add a little water or coconut milk to thin it out, as needed.
  • This satay stores well if kept covered in the refrigerator up to 2 weeks; freeze thereafter.