Light Satay Sauce

Light Satay Sauce

Have this nutty and savoury satay sauce ready for quick marinades, stir fries or as a dipping sauce.


  • 2 tbs vegetable oil
  • 50g shallots, peeled and minced
  • 3 tsp garlic, minced
  • 3 tsp ginger, minced
  • 1 tbs soy sauce
  • 1 tsp chili flakes
  • 1 tbs curry powder
  • 150g peanut butter
  • 1 tbs brown sugar
  • 1 2/3 cup light coconut milk
View Method Light Satay Sauce


  1. In a skillet over low heat, add the vegetable oil. Tip in the shallots, garlic and ginger. Stir-fry for about 2 minutes. Add the soy sauce, chilli flakes and curry powder. Mix thoroughly and let it cook for another 3 minutes.
  2. Stir in the peanut butter and sugar. Allow for a few minutes to let the peanut butter and sugar to melt. Gently stir in the coconut milk and simmer it for 5 minutes. Take it off heat and allow to cool.
  3. Once cooled, blend the sauce in a food processor or blender to get a smooth sauce. Store the sauce in an air-tight container for 5 days inside the chiller or 3 months in the freezer.
View Ingredients Light Satay Sauce
View Method Light Satay Sauce
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