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Nutrition Facts
Serving Size 1 (61g) Recipe makes 10 servings The following items or measurements are not included below: red curry paste kaffir lime leaves
Calories 195
Calories from Fat 146		(74%)
Amount Per Serving		%DV
	Total Fat 16.3g	25%
	Saturated Fat 6.4g	31%
	Monounsaturated Fat 5.3g
	Polyunsaturated Fat 3.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 109mg		4%
Potassium 195mg		5%
Total Carbohydrate 10.0g		3%
	Dietary Fiber 2.4g	9%
	Sugars 6.2g
Protein 5.6g		11%
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Peanut Satay Sauce

Recipe #99782 | 25 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: barb63
Sep 14, 2004

This is a wonderful, easy thai recipe I received when I did a Thai cooking course. Be warned - it is hot but it is truly wonderful. You would never go back to bought satay sauce again. What's more it freezes well so make a big batch!!

SERVES 10 (change servings and units)

Ingredients

1 tablespoon oil
2-3 teaspoons crushed dried chili pepper flakes
1/2 cup finely sliced spring onion
1 tablespoon red curry paste
2 kaffir lime leaves, vein removed,chopped finely
1-1 1/2 cup coconut milk
3/4 cup crunchy peanut butter
2 tablespoons palm sugar (or white will do)
1 lime, juice of

Directions

1
Heat the oil and carefully fry the dried chilli flakes on low heat.
2
Add the spring onion, red curry paste and lime leaves and cook until fragrant.
3
Stir in 1 cup of coconut milk, the peanut butter and sugar.
4
Bring to the boil, stirring, and add the lime juice.
5
Thin to desired consistency with remaining coconut milk.

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Featured Reviews for This Recipe

From: Mellowpuff

On Aug 10, 2009

Good sauce. Really liked the addition of the spring onion, which I don't normally use in satay sauce. Added a splash of soy sauce & used yellow curry paste as that was all I had & it was nice!! Served with chicken kebabs, stir-fried vege & rice. Thanks!

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From: aussiefeast

On Mar 26, 2006

I recently made this sauce to go with meatball kebabs. You are right I will never buy bottled sauce again! I used red chilli paste and white sugar, regular onion, chopped finely and did not add the lime leaf. I made half the measure to see if I liked it, next time I will make a full batch! The sauce adds a lovely flavour to lettuce salad as a dressing too.

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From: bubby333

On Feb 22, 2006

WOW, this was amazing! I wasnt able to find the chili flakes in my local supermarket so used a fresh finely chopped red chilli instead. I used extra cruncy peanut butter and also added a little more coconut milk.Served it with chicken breast pieces over boiled rice! Was wonderfull!

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From: ~Rita~

On Nov 19, 2004

Barb, Yes this is wonderful BUT you can never freeze it because there will be none left over it`s just to good! DH and I ate the WHOLE thing with your Crumbled Thai Beef. YUM! I use Thai Kitchen red curry paste, creamy peanut butter and added peanuts, and brown sugar. Thanks for posting. Will be making again.

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