Total Time
Prep 2 mins
Cook 2 mins

I love this recipe - it tastes great with everything. I like it better than most peanut satay sauces that they sell in the stores. I think it's the coconut milk that makes it tastes so good. It comes from Nina Simonds book: Asian Noodles.

Ingredients Nutrition


  1. In a food processor fitted with metal blade or in a blender, combine all the ingredients and process until smooth. Refrigerated, in a covered container, the sauce will keep for up to 5 days.
  2. I use chili powder in place of the crushed red pepper because I like it really spicy.
  3. I've also frozen and thawed leftovers - it is still delicious.
  4. A note about this recipe from the book: Satay is a theme that recurs all over Asia and it varies depending on the country. My Version most closely resembles the Thai rendition; it's creamy and highly spiced. Serve it with grilled chicken, beef or seafood [or tofu].


Most Helpful

Yum... thanks for sharing this recipe

losthighway August 17, 2016

Oh my gosh this satay sauce is so delicious, and easy! The perfect combination of flavors, sooo much better than storebought! My new favorite! I used light coconut milk, and several dashes of cayenne for the pepper flakes. Thank you so much for sharing, SugarKitty. Made for the Asian photos forum event.

BecR March 05, 2009

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