Indonesian Satay Sauce (Printable Version)

Creamy Indonesian sauce with peanut butter, coconut milk, lime, and fragrant spices for grilled foods.

# What You'll Need:

→ Base

01 - ¾ cup creamy peanut butter, unsweetened and unsalted
02 - 1 cup full-fat coconut milk

→ Seasonings

03 - 2 tablespoons soy sauce, gluten-free if needed
04 - 2 tablespoons fresh lime juice (about 1 lime)
05 - 1 tablespoon brown sugar or palm sugar
06 - 1 garlic clove, minced
07 - ½ teaspoon ground coriander
08 - ½ teaspoon ground cumin
09 - ¼ teaspoon chili flakes, adjust to taste
10 - ¼ teaspoon salt

→ Optional

11 - 1 teaspoon fish sauce (optional, for non-vegetarian)
12 - 2 tablespoons water, as needed for thinning

# Directions:

01 - In a small saucepan over medium heat, whisk together peanut butter and coconut milk until smooth and fully incorporated.
02 - Stir in soy sauce, lime juice, brown sugar, minced garlic, ground coriander, ground cumin, chili flakes, and salt until blended.
03 - Bring the mixture to a gentle simmer, stirring frequently to prevent sticking. Cook for 3 to 5 minutes until the sauce thickens and appears glossy.
04 - Taste and modify seasoning by adding more lime juice for acidity, sugar for sweetness, or chili flakes for heat as preferred.
05 - Whisk in 1 to 2 tablespoons of water to reach desired consistency.
06 - Remove from heat and stir in fish sauce if using. Allow to cool slightly before serving.

# Expert Suggestions:

01 -
  • It comes together in twenty minutes, which means you're never scrambling to finish a sauce while everything else gets cold.
  • That nutty-coconut-lime trinity is secretly addictive and works with almost anything you throw it at.
  • It stays creamy and glossy, never breaking or separating, because the technique is genuinely forgiving.
02 -
  • Don't skip the whisking at the start—peanut butter and coconut milk need that attention or you'll end up with a grainy texture that no amount of stirring later will fix.
  • The sauce will thicken as it cools, so if it seems perfect hot, it'll be too thick at room temperature; make it slightly thinner than you think you want.
  • Fresh lime juice is genuinely a different ingredient than bottled, and this sauce is where that difference becomes impossible to ignore.
03 -
  • Use full-fat coconut milk and don't skim the thick cream from the top of the can—that richness is exactly what makes this sauce feel special.
  • Taste constantly as it simmers; small adjustments happen quickly once the heat is involved, and you'll catch the exact moment it's perfect for your palate.
  • If you're making this for a group with different heat tolerances, leave the chili flakes out of the base and pass them separately—everyone can adjust their own bowl.
Go Back