Indonesian satay sauce creamy

# What You Need:

→ Base

01 - ¾ cup creamy peanut butter (unsweetened, unsalted preferred)

02 - 1 cup full-fat coconut milk

→ Seasonings

03 - 2 tablespoons soy sauce (gluten-free if needed)

04 - 2 tablespoons fresh lime juice (about 1 lime)

05 - 1 tablespoon brown sugar or palm sugar

06 - 1 garlic clove, minced

07 - ½ teaspoon ground coriander

08 - ½ teaspoon ground cumin

09 - ¼ teaspoon chili flakes (adjust to taste)

10 - ¼ teaspoon salt

→ Optional

11 - 1 teaspoon fish sauce (optional, non-vegetarian)

12 - 2 tablespoons water, as needed for thinning

# How To Make:

01 - In a small saucepan over medium heat, whisk together peanut butter and coconut milk until smooth and fully combined.

02 - Add soy sauce, lime juice, brown sugar, minced garlic, ground coriander, ground cumin, chili flakes, and salt. Stir to blend evenly.

03 - Bring mixture to a gentle simmer, stirring frequently to prevent sticking. Cook for 3 to 5 minutes until sauce thickens and develops a glossy texture.

04 - Taste and modify seasoning as desired, adding more lime juice for acidity, sugar for sweetness, or chili flakes for heat.

05 - For a thinner consistency, whisk in 1 to 2 tablespoons of water until desired thickness is achieved.

06 - Remove from heat, stir in fish sauce if using, and allow to cool slightly before serving as a dip or drizzle over grilled meats, tofu, or vegetables.

# Cooking Tips:

01 -

It comes together in one pan in under twenty minutes, no fancy equipment or hard-to-find ingredients.
The balance of creamy, tangy, sweet, and spicy makes it dangerously good on almost anything you put it on.
It keeps in the fridge for days and tastes even better after the flavors have melded overnight.

02 -

Don't skip stirring while it simmers, peanut butter loves to stick and scorch if you look away for too long.
The sauce thickens as it cools, so if it looks a little thin in the pan, trust that it will firm up beautifully once it rests.

03 -