Peanut Dipping Sauce for Satay

1 cup

Serve this sauce with Chicken or Pork Satay.


  • 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


  1. 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.

  2. 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.

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