Satay Sauce

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Satay sauce is so handy. You can use it to dip grilled chicken skewers or brush over chicken wings, add it to salad dressing, add a few tablespoons to stir-fried beef, chicken or prawns and it keeps in the fridge, covered, for about a week.

Serves 4


1/2 tsp cumin seed
1/2 coriander seed
3 garlic cloves
1 medium onion, peeled and cut into thin slices
1 teaspoon fresh lemon juice
Pinch of sea salt
1/2 red chilli, deseeded and chopped finely
120ml coconut milk
250g peanut butter
1 cup of water


1. Grind the cumin seed and coriander seed with the garlic in a blender. Add the onion pieces, then add the rest of the ingredients and whizz until you have a sauce.

2. Put the satay sauce in a saucepan and bring to the boil, then turn the heat to low. Continue cooking until you have a thick sauce. Stir to stop it sticking.



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