A lovely, spicy, peanut satay sauce that can be used as a sauce or a marinade.
This simple peanut satay sauce is a staple in my household. I use it for so many different things. I use it as a side for asian dishes and salads, as a marinade for fish or chicken or tofu and as a lovely sauce on my Pumpkin and Kumara (Sweet Potato) balls.
So many uses!
It’s incredibly quick and easy to make, you really just put all of the ingredients into a food processor and then chill it for a little while. Make sure that you use a good quality peanut butter that doesn’t contain sugar. I tend to use ‘Pic’s’ peanut butter and in the smooth variety as I don’t like my sauces and marinades to be crunchy, Bleugh! That comes down to taste though, so if you want to use crunchy peanut butter, go for it, it won’t make any difference to the taste.
If you have any leftover it should store nicely in the fridge for 3 days.
- 3 Tbsp peanut butter
- 1 bunch fresh coriander/cilantro, stalks and all
- 2 Tbsp soy sauce (tamari for those who are gluten free)
- ½ tsp minced ginger
- juice of 1 lime or lemon
- 1 fresh red chilli (optional do not add if you don't want it hot, also can sub with dried chilli flakes)
- ½ clove of garlic (optional)
- If you want your satay sauce sweet, then add 1 Tbsp honey (do not use if making vegan) or maple syrup (if making vegan) or agave syrup (if making vegan).
- Put all of the ingredients into a food processor and blend until smooth, add a little extra water if too thick. Place in the fridge until needed.
- This will last for a week, in the fridge, if kept in an air tight container.