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Peanut Satay Sauce


  • 1/2 cup creamy peanut butter

  • 1/4 cup coconut milk (or any non-dairy milk)

  • 2 tablespoons soy sauce

  • 2 tablespoons brown sugar 1 tablespoon lime juice

  • 1 clove garlic, minced

  • 1 teaspoon grated fresh ginger (or ½ tsp ginger powder)

  • 1/4 teaspoon cayenne pepper (carefully adjust to taste)

  • 2 tablespoons water (optional, for desired consistency)

  • 2 tablespoons chopped/crushed peanuts as a garnish



In a small saucepan, combine the peanut butter, coconut milk, soy sauce, brown sugar, lime juice, minced garlic, grated ginger, and cayenne pepper.


Heat the sauce over medium-low heat, stirring constantly until the peanut butter has melted and the sauce is smooth and well combined. If the sauce is too thick, you can thin it out with a little water until you reach your desired consistency.

Taste the sauce and adjust the seasoning if needed, adding more soy sauce for saltiness, brown sugar forsweetness, lime juice for acidity, or cayenne pepper for spiciness.

Once the sauce is ready, remove it from theheat and let it cool slightly before serving. Crushed peanuts are a great garnish.

Serve the garnished peanut satay sauce as a dipping sauce for any grilled vegetables, grilled chicken, or tofu skewers, or use it as a sauce for stir-fries, noodles, or salads.

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