Coconut Satay Sauce

Coconut Satay Sauce


148 people made this

This is a basic Malaysian/Thai satay sauce you can use with any meat, tofu or vegetable dish. Very easy to make.

Steve Tune

Serves: 12 

  • 270ml or similiar weight can coconut milk
  • 1/2 cup (125g) crunchy peanut butter
  • 1/2 small onion, finely chopped
  • 1 tablespoon dark soy sauce
  • 2 teaspoons brown sugar
  • 1/2 teaspoon dried crushed red chilli flakes
  • water as needed

Preparation:10min  ›  Cook:5min  ›  Ready in:15min 

  1. In a saucepan over medium heat, combine coconut milk, peanut butter, onion, soy sauce, brown sugar and chilli. Bring to a boil, stirring frequently.
  2. Cook for two minutes or until well mixed, adding a little water if too thick. Remove from heat and keep warm.

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Reviews (3)


This recipe is incredibly easy and very tasty. My kids love it too. - 12 Nov 2008


To keep this low carb, use Kepac Manis instead of dark soy and leave out the brown sugar. Also use unsweetened peanut butter (if you can find it!) Can add a clove of crushed garlic also. - 06 May 2012


Made this sauce tonight. Substituted oil with coconut oil and added a squeeze of lemon juice. It was delicious. Will make again for sure. - 02 Jun 2016

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