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Real Satay Peanut Sauce Recipe (Easy too!)

User Rating 4 Star Rating (9 Reviews)


Peanut sauce with pork satay
Louise Lister/StockFood Creative/Getty Images
For an authentic satay sauce, try this easy Thai Satay Sauce recipe! While most Western versions of satay sauce are made with peanut butter, this one starts with real peanuts - and you'll taste the difference! At the same time, this is a very easy recipe to make - just throw everything into your blender or food processor and blitz. Satay sauce can be used for a variety of purposes, from a dip for chicken or beef satay to an Asian salad dressing or a dip for fresh rolls. Or use it to make a yummy cold noodle salad or as a marinade for grilled chicken or tofu (vegetarian instructions included). ENJOY!

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: SERVES 4-6 as a Dip


  • 1 cup fresh-tasting dry roasted peanuts, unsalted
  • 1/3 cup water
  • 1-2 cloves garlic, minced
  • 1/2 tsp. dark soy sauce
  • 2 tsp. sesame oil
  • 2 Tbsp. brown sugar
  • 1 to 2 Tbsp. fish sauce, depending on desired saltiness/flavor - Vegetarians substitute 1.5 -2.5 Tbsp. regular soy sauce
  • 1/2 tsp. tamarind paste OR 1/2 Tbsp. lime juice
  • 1/2 tsp. cayenne pepper, OR 1 tsp. Thai chili sauce (more or less to taste)
  • 1/3 cup coconut milk


  1. Place all ingredients in a blender or food processor. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk.
  2. Do a taste test, adding more fish sauce (or soy sauce) if not salty enough, or more cayenne if not spicy enough. If too salty, add a squeeze of fresh lime juice. If you'd prefer it sweeter, add a little more sugar.
  3. Serve warm or at room temperature with my Thai Chicken Satay, Thai Pork Satay, or Vegetarian/Vegan Thai Satay. It also makes a great dip with fresh veggies, fresh rolls, or other Asian finger foods. Or combine with noodles to create a Thai-style noodle dish or cold noodle salad. Enjoy!

Note: This sauce tends to thicken as it sits - just add a little water or coconut milk to thin it out, as needed. Otherwise it stores well if kept covered in the refrigerator (keep up to 2 weeks; freeze thereafter).

User Reviews

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 5 out of 5
Peanut allergies?, Member joefish1268

I cook hot lunch for my kids school once a week. I also live in a town where everyone has some kind of allergy or dietary restriction. Peanuts are on my black list, so I have used raw unsalted almonds in place of the peanuts, it is a bit different from the traditional sauce, but everyone loves it. I make a batch of 1/2 gallon and it never sees lunch recess. At home, I can get away with the whole peanut version, and have done so at least 10 times. Always delicious, even my 3 year old eats it! Good cooking, especially Thai, is subjective to the chef's balance of ingredients. Follow Darlene's lead and figure out how to balance your Thai cuisine, it is not hard, but you do have to have an imagination and a grip on what does what in a dish.

8 out of 10 people found this helpful.

See all 9 reviews

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