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Satay peanut sauce served with grilled skewers
Rich and nutty spicy dipping sauce for grilled skewers

Malaysian satay peanut sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
The secret of perfect satay sauce is the technique of 'splitting the oil'. We don't just mix ingredients, but cook them until the oil content of the coconut milk and peanuts separates on top of the sauce. This reddish, glistening oil layer locks in flavours and indicates that the spices are fully toasted and raw tastes have disappeared.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 6 servings
🔥 Calories 310 kcal
🌍 Cuisine Malay, Indonesian

Ingredients

Equipment Needed

  • Food processor (for peanuts)
  • Wok or heavy-bottomed pan (for heat distribution)
  • Wooden spoon

Allergen Information

⚠️ Peanuts
⚠️ Soya
⚠️ Cereals containing gluten

Instructions

1 ✓

Place the peanuts in a food processor and pulse grind so that some larger, crunchy pieces remain, but you also have fine powder.

Tip: The fine peanut powder will thicken the sauce, while the pieces provide texture.
2 ✓

Finely chop or crush the garlic and the white part of the lemongrass into a paste.

Tip: Lemongrass fibres are tough; fine chopping is important so it's not unpleasant to eat.
3 ✓

Heat the oil in the wok, and over medium heat fry the garlic, lemongrass, and chilli until fragrant and the colour deepens.

Tip: Hot fat extracts essential oils and spicy capsaicin, flavouring the whole dish.
4 ✓

Pour in the coconut milk, water, tamarind, sugar, and soy sauce. Bring to a boil.

Tip: Balance of sour (tamarind), sweet (sugar), and salty (soy) is essential. Taste it!
5 ✓

Stir in the ground peanuts. Reduce heat to low and cook, stirring continuously.

Tip: Due to starch in peanuts, the bottom can catch quickly. Use low heat.
6 ✓

Cook until (approx. 15-20 mins) the sauce thickens, turns dark brown, and small pools of oil appear on the surface.

Tip: This is the phenomenon of 'splitting'. Here water separates from oil, concentrating flavours (breaking emulsion).
7 ✓

Season with salt if necessary. If too thick, loosen with a splash of water.

Tip: Salt requirement may vary depending on peanut type.

Recipe FAQ

Why is oil floating on top? Is that bad?
That's the goal! In Malay cuisine, this indicates the dish is 'done'. If it bothers you, spoon it off before serving, but that's where the best flavour is.
Too thick after cooling.
Peanuts absorb moisture. Reheat with a little hot water.
I don't have tamarind, what can I substitute?
Use a little lemon juice or extra lime; the goal is sour contrast.

Ingredients

  • 200 g Roasted, unsalted peanuts
  • 200 ml Full fat coconut milk (min. 18%)
  • 150 ml Water
  • 20 g Palm sugar or brown sugar
  • 15 ml Kecap Manis (sweet soy sauce)
  • 10 ml Tamarind paste (or 1 tbsp lemon juice)
  • 2 cloves Garlic
  • 1 tsp Chilli flakes or Sambal Oelek
  • 30 ml Vegetable oil (for frying)
  • 1 stalk Lemongrass (white part)
  • 1 pinch Salt