Thai Satay Dipping Sauce for Chicken Skewers
Equipment
- Medium saucepan A small pot works well since you’ll heat the sauce gently to meld the flavors.
- Whisk or silicone spatula A whisk helps combine the peanut butter with the coconut milk smoothly.
- Measuring cups and spoons Accuracy is key for balancing salty, sweet, sour, and spicy flavors.
- Mini blender or immersion blender (optional) For an ultra-smooth finish if your peanut butter is on the chunky side.
Ingredients
For the Sauce
- ¾ cup creamy peanut butter unsweetened and unsalted is best
- ½ cup full-fat coconut milk shake the can before using
- 2 tablespoons Thai red curry paste
- 1 tablespoon brown sugar or palm sugar if you want to stay traditional
- 1 tablespoon fresh lime juice
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce optional but adds authentic depth
- 1 teaspoon grated fresh ginger
- 1 teaspoon minced garlic
- ½ teaspoon chili flakes or sriracha adjust to your heat preference
- 2 –4 tablespoons warm water to thin the sauce to your desired consistency
Instructions
Step 1: Combine Core Ingredients
- In a medium saucepan over low heat, add the peanut butter and coconut milk. Stir continuously to help the peanut butter melt and combine with the milk.
Step 2: Build the Flavor Base
- Add the Thai red curry paste, brown sugar, lime juice, soy sauce, and fish sauce. Keep stirring to prevent sticking or burning. The sauce should start to look smooth and glossy.
Step 3: Add Aromatics
- Mix in the grated ginger, minced garlic, and chili flakes or sriracha. Cook for another 2–3 minutes, stirring frequently to keep everything from sticking.
Step 4: Adjust Consistency
- Add warm water, a tablespoon at a time, until the sauce reaches your preferred dipping or drizzling consistency. For skewers, a thicker dip is ideal. If using in a satay chicken stir fry or as a salad dressing, you’ll want it a bit thinner.
Step 5: Taste and Tweak
- Now’s the time to adjust: need more acid? Add a squeeze more lime. Too salty? A touch more brown sugar. Too thick? More warm water. Customizing is part of what makes this such a great peanut Thai sauce.
Step 6: Serve or Store
- Pour the sauce into a small bowl and let it cool slightly before serving. It will thicken a bit more as it cools. If storing, let cool completely and refrigerate in an airtight container for up to one week.