Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Peanut Dipping Sauce for Satay 4.3 (4) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 26, 2017 Print Share Share Tweet Pin Email Yield: 1 cup Serve this sauce with Chicken or Pork Satay. Ingredients 2 tablespoons peanut oil 1 small onion, finely chopped (about ½ cup) 2 garlic cloves, minced 1 to 2 teaspoons chile paste ½ teaspoon curry powder ¼ cup smooth peanut butter ¼ cup unsweetened coconut milk 2 tablespoons packed dark-brown sugar 2 teaspoons unseasoned rice vinegar 2 teaspoons coarse salt ¼ cup coarsely chopped roasted unsalted peanuts Directions In a medium skillet, heat oil over medium heat. Add onion and garlic, and cook until translucent, 3 to 5 minutes. Transfer to a blender. To the same skillet, add the chile paste and curry powder. Cook, stirring until fragrant, about 1 minute. Add to blender. Add the peanut butter, coconut milk, sugar, vinegar, salt, 2 tablespoons warm water, and 2 tablespoons of peanuts. Blend until smooth. Transfer to a bowl, and let stand until room temperature. Before serving sprinkle with remaining peanuts. The sauce may be made 1 day ahead and refrigerated in an airtight container (press plastic wrap directly on top of the sauce to prevent a skin from forming.) Let sauce return room temperature for 1 hour before serving. Print