Go Back

Indonesian-Style Satay Sauce with Chili

Print Recipe Pin Recipe
Prep Time 7 minutes
Cook Time 5 minutes
Total Time 12 minutes
Course Condiment, Dip
Cuisine Indonesian
Servings 1 cup (perfect for 4–6 satay skewers)

Equipment

  • Small saucepan to combine and heat your sauce evenly
  • Wooden spoon or whisk to stir and get a smooth consistency
  • Cutting board & knife for prepping your fresh ingredients

Ingredients
  

  • 1/2 cup natural peanut butter smooth or crunchy, your call
  • 1 tablespoon oil neutral, like canola or peanut oil
  • 2 –3 red chilies finely chopped (adjust based on your spice preference)
  • 2 garlic cloves minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon kecap manis sweet soy sauce, key to Indonesian flavor
  • 2 tablespoons regular soy sauce
  • 1 tablespoon tamarind paste or lime juice for a more citrusy profile
  • 1 tablespoon brown sugar
  • 1/2 cup coconut milk
  • 2 tablespoons water to adjust consistency
  • Optional: crushed peanuts for garnish

Instructions
 

Heat oil in a saucepan over medium heat.

  1. Add the chopped chilies, garlic, and ginger. Sauté for 1–2 minutes until fragrant.

Stir in the peanut butter

  1. kecap manis, soy sauce, tamarind paste, and brown sugar. Stir constantly to avoid burning.

Pour in the coconut milk and stir to combine.

  1. Simmer for 2–3 minutes until the sauce thickens slightly.

Add water as needed to get your preferred consistency

  1. thicker for dipping, thinner for drizzling.

Taste and adjust

  1. add more soy for salt, more sugar for sweetness, or extra chili if you like it hot.
  2. Serve warm, or cool and store in the fridge for up to a week.