Asian · Basic but Impressive · Party Food · Sauces & Dips · Spicy

Warm Satay Sauce

Satay and spring rolls

Inspired by our numerous holidays at The Village, Coconut Island in Phuket. Perfect for glazing and dipping.



400ml can of coconut milk

1 heaped tbsp. crunchy peanut butter

1 small onion

1 tbsp dark soy sauce

2 tbsp soft brown sugar

½ tsp chilli flakes

Splash olive oil



  1. Very thinly chop the onion and fry off with the splash of olive oil in a heavy bottomed pan
  2. Once softened, begin to add all the other ingredients, and mix well until smooth and all lumps of coconut milk are combined
  3. Simmer the mixture over a medium heat for around 20 minutes until the sauce has darkened and thickened to a sticky glaze consistency
  4. If you plan to use it straight away, serve hot with fresh griddled or BBQ chicken
  5. If you want to use later, leave to once side and just warm back through before serving

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