Indonesian Satay Sauce

# What You Need:

→ Base

01 - ¾ cup creamy peanut butter, unsweetened and unsalted

02 - 1 cup full-fat coconut milk

→ Seasonings

03 - 2 tablespoons soy sauce (gluten-free if needed)

04 - 2 tablespoons fresh lime juice (from approximately 1 lime)

05 - 1 tablespoon brown sugar or palm sugar

06 - 1 garlic clove, minced

07 - ½ teaspoon ground coriander

08 - ½ teaspoon ground cumin

09 - ¼ teaspoon chili flakes, adjustable to taste

10 - ¼ teaspoon salt

→ Optional

11 - 1 teaspoon fish sauce (optional, for non-vegetarian version)

12 - 2 tablespoons water, to adjust consistency

# Directions:

01 - In a small saucepan over medium heat, whisk together peanut butter and coconut milk until smooth and homogenous.

02 - Add soy sauce, lime juice, brown sugar, minced garlic, ground coriander, cumin, chili flakes, and salt; stir until thoroughly combined.

03 - Bring mixture to a gentle simmer, stirring frequently to prevent sticking; cook for 3 to 5 minutes until the sauce thickens and develops a glossy appearance.

04 - Taste and modify seasoning by adding extra lime juice for acidity, sugar for sweetness, or chili flakes for heat as preferred.

05 - Whisk in 1 to 2 tablespoons water gradually until desired consistency is reached.

06 - Remove from heat and stir in fish sauce if using; allow sauce to cool slightly before serving.

# Expert Advice:

01 -

It comes together in twenty minutes but tastes like you've been simmering it all day.
One batch transforms plain chicken, tofu, or vegetables into something crave-worthy.
The balance of creamy, spicy, tangy, and sweet hits in a way that keeps people asking for the recipe.

02 -

Don't skip the simmering step—those few minutes allow the spices to bloom and the flavors to marry in a way that raw mixing never achieves.
Lime juice is your control dial for the entire sauce; if something tastes flat, a squeeze of fresh lime is often the answer.

03 -