Peanut butter shows its savory side in this creamy, spicy, tart and slightly sweet Thai satay sauce. The flavor bomb of fresh aromatics—spicy jalapenos and gingerroot, pungent garlic, green onions and herbaceous cilantro—is perfect alongside many dishes, including chicken satay, coconut rice and other Thai recipes. The sauce is super versatile too: Leftover peanut satay sauce, if there is any, can be tossed with noodles for a quick and easy meal.
What is satay sauce?
Satay sauce is a Southeast Asian condiment often paired with grilled skewers of marinated meat. While satay is popular in many Southeast Asian cuisines, it possibly originated in Indonesia. Satay sauces vary depending on the region, but many are peanut-based, especially Thai satay sauce versions. The complex, layered flavors of our rich, creamy peanut satay sauce hit the essential Thai flavor profile of sweet, sour, salty and spicy.
Satay Sauce Ingredients
- Creamy peanut butter: Peanut butter is the base for this rich, thick, nutty sauce. Commercial peanut butter is easier to work with (no extraneous stirring), while natural peanut butter will give a more pure peanut flavor. Feel free to use what you have in your pantry.
- Coconut milk: Coconut milk lends richness when loosening the Thai satay sauce and brings a slightly sweet and floral flavor. Be sure to use well-shaken canned coconut milk—not coconut milk in cartons, coconut cream, cream of coconut or coconut water. You can swap in light coconut milk in a pinch, but the sauce will be less flavorful and use less than what’s called for since it’s thinner than the full-fat version.
- Green onions: Green onions have a peppery, oniony flavor and provide texture and color. Larger scallions taste sharper.
- Jalapeno pepper: Fresh jalapeno adds a nice spicy bite to the peanut satay sauce for chicken. Include the seeds if you like it extra spicy.
- Lime juice: Lime juice cuts the richness of the peanut chicken satay sauce with its tartness. Use fresh, not bottled! To get the most juice out of limes, have the limes at room temperature or heat them for 10 to 15 seconds in the microwave. Roll the uncut limes on a cutting board to break up the juice pods before juicing.
- Soy sauce: Soy sauce seasons the peanut satay sauce for chicken with more complexity and umami than salt. We like to use reduced-sodium soy sauce to keep the salt content in check.
- Garlic: Fresh garlic adds a sharp, pungent flavor. You can mince garlic with a knife, zester or mini food processor for this Thai satay sauce recipe.
- Sugar: Sugar brings a sweetness to the sauce and balances the spiciness.
- Cilantro: Fresh cilantro adds vibrant herbal flavors. You can omit it if you’re one of many who think cilantro tastes like soap.
- Gingerroot: Fresh ginger brings warmth and another level of spiciness to this peanut chicken satay sauce.
Directions
Step 1: Combine the ingredients
In a small bowl, add the peanut butter, coconut milk, green onions, jalapeno, lime juice, soy sauce, garlic, sugar, cilantro and gingerroot.
Whisk the ingredients until blended.
Editor’s Tip: Add the coconut milk to the peanut butter in splashes to incorporate it more easily before adding the remaining ingredients.
Step 2: Refrigerate the sauce
Cover the sauce and refrigerate it until ready to serve.
Editor’s Tip:Â The peanut satay sauce will thicken as it chills. If you prefer it thinner, heat the sauce in a saucepan over medium heat, stirring often to break up any lumps. You can serve this sauce chilled, at room temperature or warm.
Satay Sauce Variations
- Swap the spice: Instead of jalapeno, use serrano, bird’s eye chile (but less since it’s much spicier), Thai red curry paste, or a chili pepper sauce like Sriracha or sambal oelek.
- Get nutty: If you have peanut allergies but are not sensitive to tree nuts, try other nut butters like cashew or almond. Throw in some toasted sesame seeds for another layer of nutty flavor.
- Get crunchy: If you like more texture, use chunky peanut butter. It’ll save you the time and expense of garnishing with peanuts.
How to Store Satay Sauce
Store peanut chicken satay sauce in an airtight container in the refrigerator. Press storage wrap directly onto the sauce’s surface so a skin doesn’t form. You can also freeze satay sauce in an airtight container; let it thaw overnight in the fridge before using it.
How long does satay sauce last?
Thai satay sauce can be stored in the refrigerator for up to four days or frozen for up to three months.
Satay Sauce Tips
How do you make satay sauce gluten-free?
To make gluten-free peanut chicken satay sauce, use gluten-free tamari and fish sauce instead of soy sauce. Be sure to check the labels, as not all tamari and fish sauces are gluten-free. Coconut aminos are another option. Peanut butter is usually gluten-free, but check the label for any potential cross-contamination.
How do you use satay sauce?
Use this peanut satay sauce for chicken skewers or almost any other Thai-inspired grilled meat. It can also be used for noodle salads, as a dipping sauce for fresh spring rolls or as a dressing for the Indonesian salad called gado-gado.
What’s the best peanut butter for satay sauce?
Use additive-free natural peanut butter for a more pure peanut flavor. It will also give you more control over the amount of sugar used. If you want to go the distance, make your own peanut butter with unsalted dry roasted peanuts.
