Summary

Ingredients

• 3 tablespoon peanut cream (alternatively peanut butter / peanut paste), heaped
• 3 tablespoon coconut cream (at least 60%, better 75%), heaped
• 2 tablespoon soy sauce, (Kikkoman)
• 1 teaspoon, leveled curry paste, red (Mae Ploy) rather less at first
• 1 large clove garlic, (finely chopped)
• 1 piece (s) fresh ginger (peeled about the size a fingertip) finely chopped
• 1 teaspoon, leveled palm sugar, dissolved, alternatively:
• 1 teaspoon cane sugar, brown

Print Recipe Pin Recipe

Instructions

1. Put all ingredients in a small bowl and stir vigorously. If you like it spicier, you can of course use more red curry paste, but the saté sauce shouldn`t be that hot.
2. The sauce is simply delicious with grilled and briefly fried chicken or pork, but also as a dip for bread or as a base for sandwiches and baguette rolls. It is also very good as a dip with fondue.
3. Let it steep for at least 30 minutes!
4. Make the mixture a little more liquid with peanut oil, then it is also a great marinade for white poultry, pork and veal as well as for fish.