This creamy, savory-sweet satay sauce comes from a chef friend of my mom’s, and I’ve kept his original recipe because the flavors are so well-balanced and deeply flavorful. I’ll show you how to make this tried-and-true recipe in just 15 minutes!
Is there anyone who doesn’t love satay sauce? Creamy, savory-sweet, and just a little spicy, it’s one of those sauces that feels both instantly comforting and exciting. This recipe comes from a chef friend of my mom’s, and I’ve kept his original version because it’s just that good—simple, balanced, and full of flavor.
This isn’t just a quick stir of peanut butter and soy sauce. There’s an extra step of sautéing onion, garlic, and ginger in coconut oil, which builds a deep, savory base that makes the sauce taste rich and layered. Coconut milk adds creaminess, natural peanut butter brings big peanut flavor, lime juice brightens everything up, and red curry paste gives it just enough warmth.
Made with only real ingredients, this homemade satay sauce tastes worlds better than anything from a jar. It’s smooth, bold, and incredibly versatile—perfect for dipping, drizzling, or spooning generously over just about anything.
How to use peanut satay sauce
I guarantee you’ll want to dip, dunk, and drench all your food in this peanut satay sauce. It’s what I serve with chicken satay or chicken skewers, but I also use it as a dipping sauce for spring rolls or crispy tofu, as a dressing on salads, on stir fry, and noodle dishes like pad Thai.
To turn chicken satay with peanut sauce into a complete meal, I serve it with a side of jasmine rice or my favorite coconut rice , and crunchy salad like Thai cucumber salad . It’s also the sauce you see in the photos next to my Thai chicken marinade .
How long does satay sauce last in the fridge?
You can store this peanut satay sauce in an airtight container in the fridge for up to 5 days.
Can I make satay peanut sauce ahead of time?
Absolutely! It will thicken when refrigerated so you may want to warm it up on the stove or in the microwave with a splash of water or coconut milk before serving.
Is peanut satay sauce spicy?
It depends on how spicy your red curry paste is, but yes, it will have some mild heat. For a less spicy version, look for a mild curry paste or use less than the recipe calls for. To dial up the heat, add some red chili flakes or sriracha.
Peanut Satay Sauce Recipe
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Ingredients
- ▢ 1 tablespoon coconut oil
- ▢ 1 medium onion ( finely minced)
- ▢ 1 tablespoon finely minced ginger
- ▢ 3 cloves garlic (finely minced)
- ▢ 1 cup canned coconut milk (can be light)
- ▢ ½ cup natural peanut butter (see notes)
- ▢ 2 tablespoons soy sauce
- ▢ 2 tablespoons lime juice
- ▢ 1 tablespoon red curry paste
- ▢ 2 teaspoons coconut sugar or brown sugar (optional)
Instructions
- Melt the coconut oil in a small pan over medium heat. Add the onion and sauté for 5 minutes, or until it is soft and translucent. Add the ginger and garlic and cook for 1 minute more. 1 tablespoon coconut oil, 1 medium onion, 1 tablespoon finely minced ginger, 3 cloves garlic
- Add the coconut milk, peanut butter, soy sauce, lime juice, red curry paste, and if using the sugar. Let the sauce cook for 1 minute, or until it has thickened. If it thickens too much add a splash of water or extra coconut milk. 1 cup canned coconut milk, ½ cup natural peanut butter, 2 tablespoons soy sauce, 2 tablespoons lime juice, 1 tablespoon red curry paste, 2 teaspoons coconut sugar or brown sugar
- Optional Step: if you’d like a velvety satay sauce, blend it until smooth.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Peanut Satay Sauce Recipe
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion , finely minced
- 1 tablespoon finely minced ginger
- 3 cloves garlic , finely minced
- 1 cup canned coconut milk , can be light
- ½ cup natural peanut butter , see notes
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon red curry paste
- 2 teaspoons coconut sugar or brown sugar , optional
Instructions
- Melt the coconut oil in a small pan over medium heat. Add the onion and sauté for 5 minutes, or until it is soft and translucent. Add the ginger and garlic and cook for 1 minute more. 1 tablespoon coconut oil, 1 medium onion, 1 tablespoon finely minced ginger, 3 cloves garlic
- Add the coconut milk, peanut butter, soy sauce, lime juice, red curry paste, and if using the sugar. Let the sauce cook for 1 minute, or until it has thickened. If it thickens too much add a splash of water or extra coconut milk. 1 cup canned coconut milk, ½ cup natural peanut butter, 2 tablespoons soy sauce, 2 tablespoons lime juice, 1 tablespoon red curry paste, 2 teaspoons coconut sugar or brown sugar
- Optional Step: if you’d like a velvety satay sauce, blend it until smooth.
