If you love satay sauce but have never tried making it at home, this recipe will be a game changer. This Thai peanut satay sauce is creamy, flavour-packed and comes together in just 10 minutes in the Thermomix.
Why You'll Love This Recipe
- Tastes fresher than packet satay sauce.
- Made without fish sauce.
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Peanut butter - use natural peanut butter with no oils or sugar added. Give it a good stir before weighing into the Thermomix bowl as the oil sometimes separates and rises to the surface. Avoid commercial brands like Bega as they will affect the flavour. You can even make your own peanut butter in the Thermomix!
- Coconut milk - gives the sauce its rich, creamy texture. Avoid light coconut milk as it will result in a thinner, less creamy sauce.
- Red curry paste - Maesri is a great economical option, widely available at Coles and Woolworths.
- Grated ginger - I love the subtle warmth and freshness it adds.
- Soy sauce - or tamari for a gluten-free option.
- Apple cider vinegar - adds a touch of tang to balance the richness of the peanut butter and coconut milk. Lime juice works equally well and gives the sauce a slightly fresher, more citrusy flavour.
- White sugar - just a small amount to balance the flavours.
- Salt - adjust to taste.
Step-by-Step Directions
Note: This is a summary of the instructions. The full instructions are shown in the recipe card below.
- Add all the ingredients to the Thermomix bowl.
- Heat for 5 min/80°C/speed 2.
Recipe Tips
- The sauce will thicken as it cools.
- If your sauce is too thick, stir in a little warm water until you reach your desired consistency.
- This recipe doubles easily. Just increase the heating time in Step 2 by a minute or two until the sauce is warmed through.
Serving Suggestions
Satay sauce isn't just for chicken skewers! Here are some of my favourite ways to use it:
- Dipping sauce for crudités such as cucumber, carrot and red pepper.
- Drizzled over noodles or tossed through a noodle salad.
- As a dipping sauce for spring rolls.
- Spooned over steamed rice with vegetables.
⭐️ Did you make this Thai Peanut Satay Sauce? I'd love to hear what you think - please leave a comment and recipe rating below! You can also subscribe to my email list to never miss a new Thermomix recipe.
📖 Recipe
Thermomix Thai Peanut Satay Sauce
A creamy, flavour-packed peanut satay sauce that comes together in just 10 minutes. Perfect for dipping chicken skewers, crudités such as cucumber, carrot and red pepper, or drizzling over noodles.
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Servings: 4
Ingredients
- 100 g natural smooth peanut butter see notes
- 200 g full-fat coconut milk
- 1 tablespoon red curry paste see notes
- 1 teaspoon grated ginger
- 1 tablespoon soy sauce or tamari
- ½ tablespoon apple cider vinegar or lime juice
- ½ tablespoon white sugar
- ¼ teaspoon salt adjust to taste
Optional for Topping
- 2 tablespoons roasted peanuts roughly chopped
- ½ teaspoon chilli flakes
Instructions
- Add all the ingredients to the Thermomix bowl and blend for 10 sec/speed 3. Scrape down the sides of the mixing bowl with a spatula.
- Heat for 5 min/80℃/speed 2, without the measuring cup.
- Taste and adjust - season with salt and add a little more sugar if you prefer a sweeter sauce, or a little more apple cider vinegar/lime juice for extra tang. The sauce will thicken as it cools.
- Scatter the roughly chopped roasted peanuts and chilli flakes over the top just before serving.
Notes
Peanut butter: Use natural/pure peanut butter (100% peanuts, no additives). Give it a good stir first as the oil separates and rises to the surface. Avoid commercial peanut butters like Bega as they contain added sugar and oils which will affect the flavour.
Red curry paste: Any brand works well. Maesri is a great economical option and widely available at Coles and Woolworths.
Roasted peanuts: To roast the peanuts, place them in a dry frying pan over medium heat and stir frequently for 3-5 minutes until golden and fragrant. Watch them carefully as they can burn quickly! Allow to cool before roughly chopping.
Quantity: This recipe makes approximately 1 cup, perfect for 2-4 people as a dipping sauce. It doubles easily - simply double all the ingredients and increase the heating time in Step 2 to 7 minutes. If doubling the recipe, place the splatter guard or simmering basket over the Thermomix lid during heating.
Storage: Store in an airtight container in the fridge for up to 5 days. The sauce will thicken a lot in the fridge - simply stir in a little warm water to loosen it before serving.
To freeze: This sauce also freezes well for up to 3 months. Freeze in small portions using an ice cube tray for convenience, then transfer to a freezer bag once frozen. Thaw in the fridge overnight and stir in a little warm water to loosen before serving.
Teri Johnson says
Delicious and easy. Will be saving the recipe.
Vicki says
Thank you for your lovely comment Teri - so glad you enjoyed it. Vicki