Satay sauce tastes even better if you add 1 extra ingredient I love — ready in 10 minutes
I never thought to make my own satay sauce until recently, but after discovering an easy recipe from BBC Good Food, I've been making it every week
I'm a big fan of chicken and prawn satay. It's one of my top picks for a takeaway treat, especially when served on skewers with freshly steamed rice. However, until recently, I never considered making my own satay sauce. I always thought it would be too much hassle, so I'd opt for something simpler.
But after stumbling upon BBC Good Food's easy satay sauce recipe, I decided to give it a whirl. The recipe calls for just six ingredients, most of which I already had in my kitchen, and it only takes 10 minutes to whip up.
The only snag with this recipe is that it's rather moreish. Once you've tasted this sauce, you'll find yourself going back for seconds, and before you know it, there won't be enough left for your meal.
I've used this satay sauce on everything from prawns and stir-fries to chicken and even plain sushi rice for a quick lunch, reports the Express.
Recently, I teamed the sauce with pan-fried prawns, while my husband used it in a stir-fry with soy-baked shiitake mushrooms and a sprinkling of cashew nuts on top.
For an extra kick of flavour, I like to use a flavoured honey. I opted for miso honey for this version, but hot honey, ginger honey or even plain honey would work just as well.
I also used mild curry powder, as I'm not one for spicy food, but you could use a hotter curry powder if you prefer a bit of heat.
How to make an easy satay sauce
Ingredients:
- Half lime, juiced
- One tsp clear honey
- One tbsp soy sauce
- One tbsp curry powder
- Three tbsp smooth peanut butter
- 165ml can of coconut milk
Method:
Mix the lime juice, honey, soy sauce, curry powder and peanut butter in a small bowl until a paste is formed.
If it's too stiff, add a splash of water to loosen it up.
Transfer the paste to a small pan with the coconut milk and heat gently for 5 minutes, stirring continuously, until well combined.
The sauce will deepen in colour and thicken the longer it's on the hob.
Serve with chicken skewers, prawns, in a stir fry or however you like.