This creamy Satay Sauce is bursting with flavor and tastes so good you'll want to drink it! It's a classic Thai Peanut sauce that's nutty with a hint of spice, perfect for satay skewers and takes less than 10 minutes to make. Pair it with my tofu satay for the perfect combo!
I absolutely love Thai cuisine and it's actually one of me and my mama’s favorite foods that we would enjoy together all the time. Outside of our Persian cuisine, it was our next favorite and it became a little tradition for us to eat together. I must admit we almost always ordered the same few dishes that we would rotate. This consisted of Thai green curry, a stir-fry and/or noodles, but we would always start with spring rolls and satay chicken skewers with the classic peanut satay sauce…yum!
The satay sauce was always the best part, so I would ask for extra sauce so we could drown the skewers in 😊. All restaurants have their own Thai peanut sauce recipe, some more spicy than others but they all had the same concept....creamy, peanutty and so addictive! Of course nothing compares to the food and buckets of satay sauce we enjoyed when we travelled to Thailand, but I'm pretty sure this recipe will transport your tastebuds straight there!
It's so easy to make within 10 minutes, using a handful of ingredients that are basically added to a pot and simmered down. The hardest part is trying not to drink it because its that good! Traditionally, satay sauce is always served with meat skewers and enjoyed as an appetizer that you share. That's not to say you can't enjoy it in other ways. Personally I love to make it as a main dish with tofu satay skewers alongside jasmine rice and a fresh salad. You can even thin the sauce out and drizzle it as a salad dressing.
Satay sauce is made and enjoyed in many different countries across South East Asia including Indonesia - where it originated, along with Malaysia and even Singapore. All cuisines have their own special recipe and flavor profile. I've based my recipe on the Thai version which includes red curry paste and coconut milk. If you love Thai cuisine as much as I do, you must also try my red curry soup and yellow curry.
Table of Contents
What makes this recipe special
- Quick & Easy: Whip it up in a saucepan in 5 minutes - no blender needed!
- Crazy Delicious: The combination of peanuts, coconut milk, and curry paste taste so good
- Family Friendly: Mild enough for kids, the whole family will love this one
- Versatile: Use it as a dipping sauce for tofu satay, chicken skewers, or you can even drizzle over noodles or vegetables
What is Satay Sauce?
Satay is a popular Southeast Asian dish in which marinated meats such as pork, chicken or beef are skewered and grilled over fire. Typically served with a peanut flavored sauce we all commonly know as peanut satay sauce.
Satay is believed to have originated in Indonesia as a beloved street food, though it's quite popular across the whole region through countries, including Thailand, Malaysia, and Singapore all of which have their own signature flavor and recipe. The main difference in Indonesian satay sauce is that its tangier from the tamarind and less creamy, while Thai sauce is more creamier from the coconut milk and also uses red curry paste.
Ingredients and Substitutions
- Thai red curry paste brings spice and authentic Thai flavor with galangal, red chilies, garlic and lemongrass. I always recommend an authentic Thai brand for the best flavor, you can find these at your local Asian supermarket
- Natural peanut butter gives that creamy peanut goodness and rich taste - I prefer creamy peanut butter. Always opt for natural peanut butter made with only peanuts. You can try and substitute with almond butter if you have a peanut allergy
- Coconut milk adds smoothness and extra creaminess. Ensure you are using canned coconut milk
- Soy sauce adds a salty, umami kick and is my preference however traditionally it's made with fish sauce - you will need to reduce the amount if you prefer to use this as it's high in salt. Tamari works great for a gluten-free option
- Brown sugar balances the spice with a touch of sweetness, palm sugar is traditionally used in Thailand
- Rice vinegar adds a mild tang and acidity to brighten everything up. White vinegar or apple cider will work too
- Chopped peanuts are added right at the end before serving for a little crunch. Roasted peanuts will taste the best
How to make Satay Sauce (Thai Peanut Sauce)
This satay sauce is full of flavor - its nutty with a hint of spice and takes less than 10 minutes to make. Follow my simple steps below (note quantities are listed in the recipe card below)
In a small pot fry down the curry paste for 1-2 minutes with a dash of oil
Add in coconut milk, soy sauce, peanut butter, sugar, vinegar, and water. Continuously stir for over low-medium heat
Cook down for ~5-7 minutes, the sauce will slowly thicken up
Take if off the heat, add the chopped peanuts and stir through (the consistency should be slightly thick but runny enough to drizzle and fall off the back of a spoon). It’s ready to serve!
Tips and Tricks
- Cook on low - medium heat to avoid burning the sauce and ensure to whisk often as it will thicken fairly quickly
- Aim for a slightly thick sauce consistency that is still runny enough to drizzle or dip. If needed, add a dash of extra water to thin it out
- Adjust to taste and increase the red curry paste if you like more spice
- Add the chopped peanuts at the end before serving to keep their crunch
- Serve with your favorite protein such as my tofu satay made with a simple marinade and a squeeze of lime juice for freshness
Storage Instructions
- Store leftovers in an airtight container in the fridge for up to 5 days
- Reheat in a sauce pan over low heat with a splash of water to thin it out
- Freeze extras in a sealed container or freezer bag for 1- 2 months - reheat straight from frozen or thaw first. You can portion it using an ice cube tray for easy thawing
FAQs
Satay is a Southeast Asian dish consisting of skewered meats served usually with a peanut sauce
Its said to have originated in Indonesia but is also enjoyed through the whole region including Thailand, Malaysia and Singapore all made with their own signature twist
Satay sauce is usually served with skewered meats, or try my vegetarian and vegan friendly twist with my tofu satay. You can also enjoy as a dipping sauce, with jasmine rice or thin it out and make a salad dressing
Typically made with peanuts, herbs and spices - the Thai version I've shared uses red curry paste and coconut milk to make it extra creamy
They are most commonly known as the same thing, however typically satay sauce is specifically made for satay skewers, often richer and spicier. Peanut sauce is a broader term for any sauce made primarily from peanuts and can vary in flavor and consistency, for example my peanut dipping sauce that's enjoyed with spring rolls and salad dressings
Pairing
These are my favorite dishes to serve with Satay Sauce:
More Thai Recipes
Looking for other recipes like this? Try these:
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your photo on Instagram so I can share the love!
Recipe
Satay Sauce (Thai Peanut Sauce)
Ingredients
- 1 tablespoon red curry paste
- ¼ cup natural peanut butter
- ⅔ cup canned coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 2 tablespoons water
- ½ teaspoon oil
- 1 tablespoon chopped roasted peanuts plus more for garnish
Serve with chicken or tofu satay skewers and lime wedges
Instructions
- Add a dash of oil or oil spray to a small pot and add the curry paste. Fry down for 1-2 minutes to release its aromas
- Add the coconut milk, peanut butter, soy sauce, sugar, vinegar, and water. Simmer on low-medium heat, continuously stirring
- Cook down for 5-7 minutes, the sauce will slowly thicken up
- Once it reaches your desired consistency, note it should be slightly thick but still runny enough to drizzle and fall off the back of a spoon. Take if off the heat, add the chopped peanuts and stir throughServe alongside chicken or tofu satay skewers with a squeeze of lime juice and enjoy your delicious Thai peanut Satay Sauce!
Notes
- Cook on low - medium heat to avoid burning the sauce and ensure to whisk often as it will thicken fairly quickly
- Sauce consistency - you'll want the sauce to still be runny enough to drizzle or dip. If needed, add a dash of extra water to thin it out
- Spice level - adjust to taste and increase the red curry paste if you like it more spicy
- Chopped peanuts - only add these at the end before serving to keep their crunch
- Freeze leftovers - you can freeze any extras in a sealed container or freezer bag for 1- 2 months then reheat straight from frozen or thaw first. You can portion it using an ice cube tray for easy thawing
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