Quick Satay Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 small cloves garlic, finely chopped
- 1 teaspoon coconut oil or sesame oil
- 1 teaspoon lime juice, alternatively lemon juice
- 1 can coconut milk, approx. 400 ml
- 1 teaspoon ginger, grated
- 3 tablespoon soy sauce, dark
- 0.5 ½ cube organic chicken broth
- 250 g peanut cream (peanut butter), oranic, unsweetened
- Cane sugar
- Cayenne pepper or chilli flakes or sambal oelek, depending on the heat you want
Print Recipe
Pin Recipe Instructions
- Braise the finely chopped garlic cloves in coconut or sesame oil, do not let them brown. Deglaze with the coconut milk and heat well on a low level. Add all other ingredients except the sugar, cayenne pepper, chilli flakes or sambal oelek. It can also be a little less or more ginger, depending on how spicy you like it. Melt the peanut butter well in the sauce and stir again and again with a whisk. Season with a little brown sugar, soy sauce, cayenne pepper, chilli flakes or sambal oelek. If the sauce is too runny for you, you can reduce it a little on a low level.
- Goes well with poultry skewers or meatballs.
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