Satay sauce
A glossy, savoury peanut and coconut sauce for satay skewers, noodles and salad bowls.
Make this once, then cook it into 15 different dishes.
- Time20 mins
- LevelEasy
- Costabout £0.20 a head
- Makesabout 600 ml, enough for 3 satay dishes for 4 people
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a medium pan over a medium heat. Add the shallot and cook for 3 minutes until soft.
3 min - 2
Add the garlic and ginger and cook for 1 minute. Stir in the coriander, turmeric and chilli flakes and cook for 30 seconds.
1 min 30 s - 3
Add the peanut butter and coconut milk and stir until smooth. Add the tamari, sugar and water.
- 4
Simmer gently over a low heat for 8 to 10 minutes, stirring often, until thick and glossy.
9 min - 5
Take off the heat and stir in the lime juice. Taste and add a pinch of salt or sugar if needed.
- 6
Measure it. You should have about 600 ml. Cool quickly and chill or freeze within 1 to 2 hours.
About satay sauce
Satay sauce is a thick, savoury, slightly sweet peanut sauce made with peanut butter, coconut milk, aromatics and spices, served with grilled satay skewers and used in noodle dishes and salads. Satay is eaten widely across Southeast Asia, and the peanut sauce varies from country to country. This is a Thai and Malay style sauce with garlic, ginger and a little chilli.
The sauce is creamy from peanut butter and coconut milk, with salt from tamari, sweetness from sugar and tang from lime. A good satay sauce should coat the back of a spoon and taste balanced, not like straight peanut butter.
This sauce is vegan and gluten free (with gluten free tamari), but it contains peanuts, so it is not nut free. Peanut allergy can be serious, so see the tips for a seed butter version. Use about 200 ml for a satay for 4 people.
Tips
- Use smooth peanut butter with no added sugar. Crunchy butter makes a lumpier sauce.
- Stir over a gentle heat. Peanut butter and coconut milk can catch on the bottom of the pan.
- Thin with a splash of hot water when reheating. The sauce thickens a lot as it cools.
- For a peanut free version, use the same weight of smooth sunflower seed butter labelled nut free, and add an extra squeeze of lime and a pinch of salt.
- Taste for balance at the end. It should be salty, sweet, sour and gently spicy.
Storing and freezing
Chill within 1 to 2 hours. Keeps for 4 days in the fridge and 3 months in the freezer in 200 ml portions. Thaw in the fridge, then reheat with a splash of water until steaming hot all the way through.
Dishes you can make with satay sauce
Thai Red Curry Peanut Noodles with Chicken
DFEFGreen Curry Chicken Skewers with Peanut Satay Dip
GFDFEFGai Satay (Turmeric Chicken Satay with Peanut Sauce)
GFDFEFMoo Satay (Thai Pork Satay Skewers)
GFDFEFSate Sapi (Indonesian Beef Satay)
GFDFEFSate Jamur (Grilled Mushroom Satay)
GFDFEFKaredok (Sundanese Raw Vegetable Salad with Peanut Dressing)
GFDFEFTahu Telur (Indonesian Tofu Omelette with Peanut Sauce)
GFDFVKetoprak (Jakarta Rice Cake, Tofu and Noodle Salad with Peanut Sauce)
GFDFEFSatay Bee Hoon (Malaysian Satay Rice Vermicelli with Prawns)
GFDFEFVietnamese Tofu Summer Rolls with Satay Dipping Sauce
DFEFSiomay Bandung (Steamed Fish Dumplings with Peanut Sauce)
GFDFQuestions
Is satay sauce nut free?
No. It is made with peanuts, which are legumes but cause a serious allergy for some people. A nut free version can be made with sunflower seed butter labelled nut free, but check labels carefully.
Is satay sauce gluten free and vegan?
Yes, when made with gluten free tamari and no fish sauce. It contains no dairy, egg or meat. Check your peanut butter label for additives.
How do I thin or thicken the sauce?
Stir in a splash of hot water or coconut milk to thin it. To thicken, simmer for a few minutes. It thickens on cooling.
Can I make it ahead?
Yes. Make it up to 4 days ahead and keep it in the fridge. Reheat gently with a little water.
Can I freeze satay sauce?
Yes, for up to 3 months. It may separate slightly on thawing, so whisk well while reheating.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.