Homemade Satay sauce or peanut sauce

Person Author: Maaike Calender April 11, 2016 Posted No Tags Comment No Comments



2 cans of coconut milk (400ml)

2 small onions, chopped finely

2 cloves of garlic, chopped finely

1 chilli, whole dried or fresh

2 teaspoons each of: ground ginger, cumin and coriander

1 teaspoon of shrimp paste

300grams of peanut butter (any kind, smooth or chunky, mine is somewhere in between)

1 cap of rice wine or dry sherry (1 tablespoon)

Hot sauce or  sambal to taste

Appr 50ml of dark soy sauce (ketjap manis is sweet)

Oil for the pan






Heat the oil in a pan with a thick bottom and add the onions and garlic (and ginger if you’re suing fresh), let them soften for a minute or two.


Then add the spiced and cook a further 2 minutes, or until fragrant.

Deglaze the pan with the rice wine.


Add the soy sauce of ketjap and the coconut milk, bring to a simmer, then add the peanut butter and stir until smooth (use a whisk).

Adjust seasoning to taste.

Every peanut butter and soy sauce is different, so these quantities are just a guideline, you might like more or less of each, just taste along the way.


Peanut sauce or satay sauce is great with meats from the BBQ, but I also love dunking bread in it 😉

you can halve the recipe easily, but you might regret it ,..

Recipe and photos Gardeninglady

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