SATAY SAUCE

By popular demand, my satay sauce, which is the accompaniment for my Sweet Potato Satay. You don't need to do anything than put the ingredients into a bowl and whisk like it's your job. It's creamy, smooth, and nutty with warmth from the curry and tart from the lime zest--well-balanced nums. Dip skewered anything into it, serve it with raw veggies, pour it over hot noodles, mix it into a stir-fry, you get the idea. Make it, memorize it, then you're on the easy train.


Crushed peanuts are perfectly acceptable on top of the sauce in place of sesame seeds.

Notes: Peanut Butter is Jif.


SATAY SAUCE

Ingredients: 1/3 cup creamy peanut butter, 1 cup lite coconut milk, 1 tsp. garlic-infused olive oil, 2 tbsp. soy sauce, 1 generously packed tbsp. dark brown sugar, zest and juice of 1/2 lime, 1 tsp. curry powder, 1 tsp. sesame seeds.

Makes 1 1/2 cups-- may be doubled.


1. Combine all of the ingredients in a bowl and whisk until smooth. Sprinkle with sesame seeds. (Use immediately, or store in an airtight container in the refrigerator for up to 5 days. Add a little warm water to loosen.)


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