About the Recipe
This quick homemade satay sauce is creamy, flavourful and ready in minutes.
Made with nut-free SunnyB Smooth sunflower seed butter instead of peanut butter, it's a delicious nut-free alternative that's perfect for dipping, drizzling or stirring through your favourite dishes.
Ingredients
45 g SunnyB Smooth sunflower seed butter (3 heaped tbsp)
15 ml dark soy sauce (1 tbsp), or tamari for a gluten-free option
2.5 ml chilli flakes (½ tsp)
15 ml fish sauce (1 tbsp), or vegetarian fish sauce for a vegetarian option
200 ml coconut milk
15 g light brown sugar (1 tbsp)
1 small garlic clove, crushed
5 ml freshly grated ginger (1 tsp)
1.25 ml ground coriander (½ tsp)
Juice of 1 lime (about 30 ml / 2 tbsp)
Optional Garnishes
1 tbsp toasted sesame seeds
Fresh coriander leaves, roughly chopped
A pinch of chilli flakes
Preparation
Place the SunnyB Smooth Sunflower seed butter, soy sauce, chilli flakes, fish sauce, coconut milk, brown sugar, garlic, ginger and ground coriander into a small saucepan. Leave the lime juice aside for now.
Heat over medium heat, stirring continuously with a wooden spoon. The sauce will appear quite thin at first, but as it approaches a gentle simmer, it will begin to thicken. Do not allow the sauce to boil. Once it thickens to a smooth, creamy consistency, remove it from the heat and stir in the lime juice.
If the sauce becomes thicker than you'd like, stir in 1-2 tablespoons of warm water until it reaches your preferred consistency.
Transfer the satay sauce to a serving bowl and, if desired, garnish with sesame seeds, extra chilli flakes and fresh coriander.
Serve warm as a dipping sauce, drizzled over grilled chicken, tofu or vegetables, or tossed through noodles and stir-fries.