Easy Satay Sauce

This is a delicious Thai version of satay sauce, that is ridiculously easy to make (and you can also freeze it) - try it, you won't be disappointed!

This is a scale-up of my original recipe, which also has a marinade for chicken skewers, and a recipe for pickled cucumber salad - the chicken and salad serve four as a main, or more as a starter - you can find the recipe here.

I found it beneficial to scale up, as then you use the entire tin of coconut milk, you don't have to stint on your portion of sauce if you're not limiting your calories, and it keeps really well in the freezer. And if you want to make your own Thai red curry paste, you can find my recipe here.

Ingredients

• 1.5 tbsp coconut oil (or any neutral tasting oil
• 100g Thai red curry paste (I like Thai Taste brand, or you could make your own from my recipe found here)
• 1 x 400ml coconut milk (full fat)
• 120g smooth peanut butter
• 2-3 tbsp palm sugar or soft light brown sugar
• 2-3 tbsp fish sauce (or use light soy sauce for vegetarians / vegans)
• Lime juice to taste (a lesser amount to the fish / soy sauce)

Method

1. Heat the coconut oil in a pan until melted, then add the Thai red curry paste, and stir until fragrant.

2. Add all of the other ingredients, and bring to a gentle simmer, stirring until the peanut butter is incorporated, for ten or so minutes. Taste for seasoning, and it's ready!