Satay Sauce

Build the Meal Around Satay Sauce

• Chicken skewers
• Steamed rice
• Cucumber salad
• Prawn skewers

How to Cook Satay Sauce

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1. Heat the oil and fry the curry paste for 1 minute.

   Mark done Start 1 min timer

2. Stir in the peanut butter, coconut milk, soy sauce and sugar and simmer gently for 10 minutes, stirring.

   Mark done Start 10 min timer

3. Stir in the lime juice and taste. Serve warm.

   Mark done

Notes From the Method

Fry the paste first.

Keep to a gentle simmer so the coconut milk does not split.

If your hob runs hot, check at 7 minutes.

Add lime at the end.

Swaps and Variations

• For a non-vegan version, double cream can generally stand in for the coconut milk; going the other way, a plant-based cream sold for cooking is the closer match to dairy than tinned coconut milk on its own.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Leftovers

Keeps in a jar in the fridge for up to 4 days. Reheat gently.

Questions and Answers

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.