Alright! This 5-minute peanut satay sauce is super convenient and yum. I mean, what can I say?
Now that the heat is coming, this sauce can be used as dipping or marinating your poultries, meat (even tofu) for when you start firing up that barbecue.
It's versatile and you can personalise it to your likings, as I myself did. The original recipe is from Jamie Oliver and I tweaked it to our taste. Let's get on with it, shall we?
Texture and flavour - Super creamy smooth sauce with delicious peanut flavour, fresh with citrusy sensation and a touch of heat.
Size - Makes 1 cup.
Level - Extremely easy that you wouldn't believe. Everything goes in a blender and that's it! 5 minutes, only 5 minutes of your time.
Occasion - Oh this is fun! As I mentioned earlier, it's good for dipping and marinating. It's also perfect for stir-fry noodles and veggies. In other words, it's very versatile.
Lets Talk Ingredients
This is a more or less as a guidance of a delicious peanut satay sauce. Both Marco and I simply love this version.
But hey, you can easily adjust it to your likings by adding more heat, use fresh chillies, more lime juice, switch to lemons, more peanut butter.. the adjustments are endless. Find what tickles you and go for it!
Peanut butter - I use smooth natural peanut butter. Use whichever you fancy, smooth, crunchy, creamy.. they all work. Depending on the consistency, adjust the water to loosen it up to your desired texture.
Coriander leaves - They give that fresh delicious touch to the sauce. Use fresh or frozen, it doesn't matter.
Curry powder - I use mild curry powder. Use whatever you have.
Cumin powder - I love the earthy, warm touch that it gives. Skip it if you don't have it.
SUBSTITUTION: Use the same amount of fennel or coriander powder.
Cayenne pepper powder - For the heat. Add or reduce as you please. Use fresh chilli if you have or want.
Turmeric powder - Apart from the flavour, mainly it's for that beautiful colour. Skip it if you don't have it.
Citrus - I use lime. Lemon works also, no problem at all. Use half amount if you're using lemon.
How To Use
For dipping - Serve on the side of your grilled chicken, meat, fish, tofu. Great with fresh spring rolls also.
As marinade - Mix together with whatever is it that you want, preferably for 2 hours. Overnight works even better.
In stir-fry - Use as the seasoning sauce for your noodles or veggies. Start with a small amount and go from there.
How To Store
Store in air tight container in the fridge up to 4 days.
My sisters say I'm the queen of freezing food. And this sauce freezes great, trust me. I like to make double batch and freeze in 2 flattened ziploc bags.
Whenever the need comes, I just thaw at room temperature and heat for a few seconds in microwave. The heating is more for Marco, really. He doesn't eat cold food. I'm Asian, I eat cold food all the time. Haha!
More Related Recipes
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- Quick no-cook pizza sauce
- Hainanese chicken rice with 3 sauces
- Baked honey sriracha chicken
- Easy pad Thai stir fry noodles
5-Minute Peanut Satay Sauce
- 1 ½ teaspoon curry powder
- 1 ½ teaspoon turmeric powder
- ½ teaspoon cayenne pepper powder
- ½ teaspoon cumin powder
- 2 inch ginger
- 2 garlic cloves
- 1 handful fresh coriander with stem (20 g)
- 2 limes , zest and juice
- 2 teaspoon coconut sugar , or any sugar
- 2 tablespoon low sodium soy sauce , use half for normal soy sauce
- ½ cup smooth natural peanut butter (125 g)
- Heat all the spices in a pan on medium heat for a minute. Set aside.
- Place all ingredients into a blender, including the spices. Blend into smooth sauce. Add 2-3 tablespoon of water to loosen it up if you need to. Or add more if you like the sauce looser. Serve!
Recipe inspired and adapted from Jamie Oliver's chicken satay.
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