Ingredients
The following ingredients have 8 Servings
- 3 heaped tbsp smooth peanut butter
- 1 tbsp dark soy sauce ((use tamari for gluten free))
- 1/2 tsp chilli flakes (red pepper flakes)
- 1 tbsp fish sauce ((sub with vegetarian fish sauce if you want it vegetarian))
- 7 oz (200ml) coconut milk (from a tin)
- 1 tbsp light brown sugar
- 1/2 tsp ground coriander
- Juice of 1 lime ((about 2 tbsp))
- 1/2 tsp sesame seeds
- 1 tbsp roasted peanuts (finely chopped)
- pinch chilli flakes
- 1 tbsp fresh coriander (cilantro leaves)
Instruction
- Place all of the satay sauce ingredients EXCEPT for the lime juice into a small pan
- Heat over medium heat whilst stirring with a wooden spoon. The sauce will look thin at first, then as it comes close to boiling point, it will start to thicken. Don't let the sauce boil, just turn down the heat as it approaches boiling point and stir until thickened, then turn off the heat and stir in the lime juice.
- Transfer the sauce to a serving dish and sprinkle with sesame seeds, chopped peanuts, chilli flakes and fresh coriander before serving.
