Recipe
Chinese Takeaway Satay Sauce
A creamy Chinese-style satay sauce with peanut butter, coconut milk, soy, garlic, ginger and gentle curry warmth.
Ingredients
Method
5 mins prep10 mins cook15 mins total
Heat the oil in a small saucepan over a medium-low heat. Add the shallot and cook for 3 minutes, until softened.
Add the garlic and ginger and cook for 30 seconds.
Stir in the curry powder and chilli and cook for another 30 seconds, until fragrant.
Add the peanut butter, coconut milk and stock. Whisk over a low heat until smooth.
Stir in the soy sauce and brown sugar. Simmer gently for 3–4 minutes, stirring frequently, until glossy and slightly thickened.
Remove from the heat and stir in the lime juice and sesame oil.
Taste and adjust with extra soy, sugar or lime. Add a splash of hot water or stock if the sauce is thicker than you want.
Notes
Smooth peanut butter produces the silkiest sauce; crunchy peanut butter adds extra texture.
Use vegetable stock and check the soy sauce for a vegetarian or vegan version.
Add more chilli for a hotter takeaway-style sauce.
To make a stir-fry, use about 100ml sauce per person and loosen it with a little water in the wok.
For dipping, allow the sauce to cool for 5 minutes—it thickens as it stands.
Cool and refrigerate in a sealed container for up to 4 days. Reheat gently with a splash of water, stirring well. Do not serve leftovers to anyone with a peanut allergy.
Contains: Peanuts, soya and sesame
About this recipe
Smooth peanut butter gives this sauce its silky texture, while shallot, ginger, garlic and curry powder build a fragrant savoury base.
Thin it for a stir-fry or leave it thicker for dipping. It is equally useful with chicken, beef, prawns, tofu, noodles or vegetables.
