Satay sauce with peanut butter

I tried this recipe but it wasn’t quite right, so here’s an amended version that’s just a bit more YUM :-)


  • 150g light peanut butter
  • 250ml water
  • 1 onion
  • 2 red chillis (or more if you like it hot)
  • 3 cloves garlic
  • 1 tablespoon of dark brown sugar
  • 1 tablespoon of freshly squeezed lemon juice
  • 2 teaspoons of balsamic vinegar
  • 1 teaspoon of peanut oil (sesame oil or sunflower oil are OK as replacements)
  • A few drops of nam pla (Thai fish sauce). Veggies – you’ll need to omit this.


  1. Slice the onion as finely as you can. Heat up the oil in a medium sized pan and cook the onion over a low-medium heat until golden (about 5mins)
  2. Whilst it’s cooking finely chop the chilli (deseeding if you prefer) and peel/crush the garlic cloves. Add to the onion and cook for another minute or two until the garlic gives off a lovely aroma.
  3. Take off the heat. Stir in the peanut butter until really well combined, and add the sugar, lemon juice and balsamic.
  4. Turn up the heat a bit and return the pan. Slowly add water to the mix, stirring vigorously. Take care as the sauce will begin to bubble volcanically. Once bubbling, cook for another 3 minutes or so until it thickens.
  5. Season with the fish sauce. Leave to cool before serving.
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