Satay Sauce

Satay sauce makes a delicious sauce for chicken kebabs and pork medallions.


100g crunchy peanut butter
2 cloves of garlic
100g creamed coconut
One small onion
1 tablespoon of lime juice
+/- 1 teaspoon of chilli powder, to taste
1 tablespoon soy sauce
150ml water, as needed
2 teaspoons of peanut oil


Finely chop the onion and fry it in the peanut oil until soft. Stir in the peanut butter and chilli powder, gradually adding some of the water. Now add the creamed coconut, and stir continuously whilst it dissolves. Continue to heat for about five minutes and keep stirring. Add more water if the sauce is becoming too thick. Finally, stir in the soy sauce and the lime juice and heat for a further minute.