Thai-Style Satay Peanut Sauce
Why this recipe works
- Layered flavour: Curry paste, coconut milk, peanut butter, tamarind, lime and fish sauce create a rounded balance of nutty, creamy, savoury and tangy notes.
- Fast to make: The sauce comes together in one saucepan in under 15 minutes, with no blending or long simmering required.
- Glossy, creamy finish: Whisking the peanut butter into warm coconut milk gives the sauce a smooth texture that coats skewers and vegetables well.
Get the most out of this recipe
Adjust the heat
- For less heat: Use a little less red curry paste and keep the lime and tamarind bright so the sauce still tastes lively.
- For more heat: Increase the curry paste slightly or use a hotter Thai curry paste, tasting before adding extra fish sauce.
- Keep the flavour balanced: If the sauce tastes too fiery, soften it with a little extra coconut milk rather than adding more sugar first.
Ingredient notes
- Use smooth peanut butter: Smooth peanut butter gives the most even texture and helps the sauce turn glossy without blending.
- Balance the tang: Tamarind brings a deeper sour note, while lime adds freshness at the end; adjust gently so neither dominates.
- Watch the fish sauce: Fish sauce adds savoury depth as well as salt, so taste before adding any extra seasoning.
Texture tips
- Keep the simmer gentle: Once the peanut butter is added, avoid a hard boil; steady, moderate heat helps the sauce stay smooth.
- Loosen if needed: If the sauce thickens too much as it sits, whisk in a splash of hot water until it coats a spoon.
- Whisk before serving: A final whisk after a brief rest helps the sauce settle into a more even, glossy consistency.
Make-ahead tips
- Make ahead: Cook the sauce in advance, cool it completely and refrigerate in a sealed container for up to 5 days.
- Reheat gently: Warm over low heat, whisking often and loosening with a little water if the sauce has thickened.
- Freeze for later: Freeze in a sealed container for up to 2 months, then defrost overnight in the fridge before reheating.
Equipment you'll need
Ingredients
Instructions
- Put the coconut milk, red curry paste, and palm sugar in a small saucepan over medium heat. Whisk until the curry paste dissolves and the sugar melts, 2 to 3 minutes.
- Whisk in the smooth peanut butter until fully smooth. Bring to a gentle simmer, then cook for 3 to 4 minutes, whisking often, until glossy and slightly thickened.
- Whisk in the tamarind paste and fish sauce. Squeeze in the lime juice, then simmer for 1 minute and take off the heat; if it thickens too much, whisk in a splash of water from the kettle until it coats a spoon.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Keep the heat gentle once the peanut butter is added; a hard boil can make the sauce split.
- For a smoother finish, whisk continuously for the final minute, then let the sauce stand for 2 minutes to settle before serving.
Substitutions
- Replace red curry paste with green curry paste for a fresher, more herbal heat.
- Replace palm sugar with light brown sugar for a similar caramel note.
Storage
- Refrigerate up to 5 days
- Cool completely, then refrigerate in a sealed container. Reheat gently in a saucepan over low heat, whisking and loosening with a little water if needed; freeze in a sealed container for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 12min (12min active)
- Difficulty: Easy
- Cuisine: Thai
-
Allergens:
Fish Peanuts
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