I was totally in the mood for something peanut-y (but when am I not really….) and decided to google a good peanut satay sauce since my Dad is currently in Malaysia for work. He’s probably eating a spectacular authentic version of this right now. Apparently there are about a million different versions of peanut satay sauce and they are all different! A lot of the authentic ones are a no go since I don’t have the ingredients….so I just adapted it to suit our North America food supply. Prepare yourself for a party in your mouth. It was so good I didn’t have time for a picture!
1 can of full fat coconut milk
1/2 cup natural peanut butter
1-2 tbsp soy sauce (use gluten free if necessary)
2 teaspoons brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Dash of cayenne pepper or crushed chilies – adjust based on your heat preference
1. Mix all ingredients together in a pot and heat over medium heat until hot and bubbly.
2. Cook chicken/tofu/chickpeas, rice, vegetables (cauliflower, broccoli, carrots, peppers, etc…) as you normally would.
3. Use peanut satay sauce over top of your meal for delicious flavour! Also makes spectacular leftovers. Sauce will last in the fridge for up to a week.