Peanut lime sauce

Preparation info
  • Makes

    2 litres

    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

This is my version of the well-known Indonesian satay sauce — I like to dress a gado gado salad with it and use it with satays or barbecued meats. Be sure to heat the sauce when serving to get the full benefit of the flavours.


  • 4 brown onions, minced
  • 6 large cloves garlic, minced
  • ¼ cup minced


Sweat aromatics in oil over moderate heat until softened. Add peanut butter and coconut milk and bring to a boil, uncovered, over gentle heat, stirring frequently to prevent sticking. Cook for 15 minutes until thickened. Add remaining ingredients, then bring back to a boil and cook for 5 minutes. Taste and adjust seasoning. Refrigerate in sealed bottles for up to 1 month.