THE BEST Satay Sauce
This recipe is actually already on my blog as part of my Satay Chicken & Coconut Salad recipe but I felt it deserved it’s own post because it is that delicious. Also because there are so many ways you can use this recipe - with chicken, fish, beef, prawns, tempeh, eggplant, mushrooms, you name it! It’s super simple to make even though it might sound like quite a few ingredients but the key is to use a good quality peanut butter! Look for one that has just 100% peanuts (and maybe a touch of salt) in the ingredients and this is just a personal preference but I love a dark roasted peanut butter!
Makes approx 1/2 cup
Ingredients
1 shallot, diced
1 clove garlic, crushed
1 teaspoon ginger, grated
1 small red chilli, diced
1 teaspoon fresh turmeric, grated (or 1/2 teaspoon ground)
¼ cup peanut butter (I use smooth and dark roasted)
½ cup carton coconut milk
1 teaspoon rice wine vinegar
1 teaspoon tamari
1 tablespoon maple syrup
Directions
Heat a small saucepan on low-medium heat with ½ teaspoon coconut oil and add the shallot for 2-3 minutes. Then add the garlic, ginger, chilli and turmeric for 1 minute. Take off the heat and stir in the peanut butter. Add the coconut milk, rice wine vinegar, tamari and maple syrup and then place on low heat and stir until it thickens.
