Total Time
25mins
Prep 10 mins
Cook 15 mins

This is a wonderful, easy thai recipe I received when I did a Thai cooking course. Be warned - it is hot but it is truly wonderful. You would never go back to bought satay sauce again. What's more it freezes well so make a big batch!!

Ingredients Nutrition

Directions

  1. Heat the oil and carefully fry the dried chilli flakes on low heat.
  2. Add the spring onion, red curry paste and lime leaves and cook until fragrant.
  3. Stir in 1 cup of coconut milk, the peanut butter and sugar.
  4. Bring to the boil, stirring, and add the lime juice.
  5. Thin to desired consistency with remaining coconut milk.
Most Helpful

5 5

Good sauce. Really liked the addition of the spring onion, which I don't normally use in satay sauce. Added a splash of soy sauce & used yellow curry paste as that was all I had & it was nice!! Served with chicken kebabs, stir-fried vege & rice. Thanks!

5 5

I recently made this sauce to go with meatball kebabs. You are right I will never buy bottled sauce again! I used red chilli paste and white sugar, regular onion, chopped finely and did not add the lime leaf. I made half the measure to see if I liked it, next time I will make a full batch! The sauce adds a lovely flavour to lettuce salad as a dressing too.

5 5

WOW, this was amazing! I wasnt able to find the chili flakes in my local supermarket so used a fresh finely chopped red chilli instead. I used extra cruncy peanut butter and also added a little more coconut milk.Served it with chicken breast pieces over boiled rice! Was wonderfull!