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Satay Peanut Sauce Recipe


1 cup peanut butter, smooth;
2 tablespoons vegetable oil;
1 cup chicken stock;
2 garlic cloves, chopped;
2 red hot chili peppers, finely chopped;
2 tbsp. fresh lime juice;
2 tbsp. brown sugar;
1 teaspoon shrimp paste;
12 oz. coconut milk;
salt to taste.


Heat the oil in a small frying pan and fry the garlic until soft. Add the chilies and fry for 1 minute more. Remove from heat and add the chicken stock, lime juice, salt, brown sugar, shrimp paste, peanut butter and coconut milk. If the chicken stock you are using is salty, you probably won't need to add too much salt. Stir until well blended. Summer for 10 minutes, stirring frequently. Use with chicken, beef or pork satays.

In this satay sauce recipe the coconut milk can be replaced by regular 18% table cream or even 35% cream.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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