Satay Sauce

Authentic satay sauce recipe from Malaysia with aromatics such as lemon grass and shallots makes the best. Creamy even without coconut milk.

5 stars

Preparation 20 mins
Cooking 50 mins


Satay Sauce, Kuah Kacang

Malaysian, Singaporean, Thai, Indonesian

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Nutrition per Serving

469 kcal
38 g
32 g
16 g

The best authentic satay sauce recipe is here! This homemade Malaysian peanut sauce consistency is creamy without coconut milk.

I’d describe the satay sauce to be creamy and nutty. It hits all flavour profiles of sweet, spicy, savoury and even tartness. Very appetizing, I must say.

Since actual peanuts are used as the main ingredient, it is very fragrant and scrumptious compared to those made with peanut butter.

Often accompanied with chicken satay or beef satay, the very mildly spicy yet sweet sauce has a subtle hint of sourness that goes really well with meat.

Why This Recipe Works?

It’s authentic! If you want to a bold peanut sauce, this is the recipe to go for. Also, we use freshly pounded peanuts and its oil adds to the aroma.

Instead of using normal sugar, I highly recommend using palm sugar. The subtle sweetness makes the satay peanut sauce balances the tartness and spiciness. Other sugar might result is a sharp taste of sweetness that is off putting.

By the way, this recipe has been tried and tested numerous times by our community with very positive feedback. My friends even renamed this recipe to “Grace’s awesome peanut sauce” because of its delectable taste and have given it two thumbs up!

What's Satay Sauce Made Of?

This satay sauce is made of dried chillies, lemon grass, galangal, tamarind, palm sugar and of course, peanuts.

What Is the Difference Between Malaysian Satay Sauce and Others?

Thai satay sauce has fish sauce and coconut milk in it. Some Indonesian recipes uses Kecap Manis (sweet soy sauce) too. Malaysian satay sauce does not contain any of the mentioned ingredients.

Tips to Remove the Skin of Peanuts

As shown in the video, the peanuts are soaked in water to soften their skin. That way, it would be easier to remove the skin.

You can also fry the peanuts in oil. Afterwards, wrap the peanuts with a clean kitchen towel and rub them among each other. The skin will fall off during the process.

To save the hassle, roasted peanuts without skin can also be used.

No Peanut Butter

You might be tempted to use peanut butter (chunky) to quicken the cooking process. While it does deliver the nutty flavour, do note that it's not going to be as fragrant. The consistency is also not going be chunky.

Store-bought peanut butter has other ingredients added to it. This will alter the flavour of the sauce. Only if you are in a hurry and need a quick fix, I generally wouldn’t recommend it.

Can I Make a Big Batch?

Yes! Just be mindful to constantly stir the sauce especially if you plan to double or triple the number of ingredients. This is to prevent the sauce from being burned. The right ingredients would ensure a truly amazing and delicious peanut sauce.

How Long Does Satay Sauce Last?

Satay sauce can be made in advance and kept refrigerated for up to 5 days. Otherwise, store it in the freezer for up to 6 months.

To reheat frozen peanut sauce, thaw the peanut sauce and steam or microwave before serving.

I sometimes add frozen peanut sauce to a cup of water to quicken the process. The direct heat will thaw the frozen peanut sauce quicker. If it’s too watery, simmer it for a few more minutes for the liquid to evaporate.


300 g
lemongrass stalk(s)
3 cm
garlic clove(s)
chilli peppers (dried)
3 tbsp
400 ml
1⁄4 tsp
60 g
palm sugar (gula melaka)
1 tsp
tamarind paste

Steps to Prepare

Satay Sauce Step 1

Step 1 of 4

    • 300 g peanuts

Toast peanuts in a pan without oil until fragrant. Remove skins by soaking them in a bowl of water. Then, blend/crush peanuts into a grainy texture and set aside.

Satay Sauce Step 2

Step 2 of 4

Blend lemongrass, galangal, garlic and dried chillies. In a pan, heat oil over medium heat to fry sliced shallots. Once shallots begin to change colour, add the blended ingredients and sauté until fragrant.

Satay Sauce Step 3

Step 3 of 4

    • 400 ml water
    • 1⁄4 tsp salt

Add blended/crushed peanuts, water and a pinch of salt. Mix well and increase heat to allow the sauce to boil.

Satay Sauce Step 4

Step 4 of 4

    • 60 g palm sugar (gula melaka)
    • 1 tsp tamarind paste

Once the sauce boils, add palm sugar and allow it to simmer over low to medium heat. After 20 minutes when the sauce thickens, add tamarind paste. Add sugar to taste (optional).

Published: December 12, 2014

5 Discussions

Robert Brooks
3 years ago

Robert Brooks

How long does it take, after the chilli paste goes in, for the oil to separate? We can never get it to happen, not sure if we’re leaving it too long or not long enough?

Mira - Community Happiness Manager
3 years ago

Mira - Community Happiness Manager

In this recipe, it should take about 15 minutes. Did you use enough oil?

Akash dao
3 years ago

Akash dao

Did you soak the dried chilies first ? Thank you

Akash dao
3 years ago

Akash dao

Also did you de seed them or keep the seeds in

3 years ago


Yes, always soak. Depends on the spiciness on the chillies, you can leave the seeds in or not. Here is a full guide on handling dried chillies:

Kathy Chong
4 years ago

Kathy Chong

Can I use regular sugar instead of palm sugar? I don't want to go out looking for it during the pandemic. Thanks!

Mira - Community Happiness Manager
4 years ago

Mira - Community Happiness Manager

For sure! Upload a food snap to show us the result.

4 years ago


Hello, I want to try this but I cannot find tamarind in my store. What can i use instead? Thank you

Mira - Community Happiness Manager
4 years ago

Mira - Community Happiness Manager

Lime, lemon or vinegar. Add to taste.

4 years ago


Thank you :)

Nisha Parekh
4 years ago

Nisha Parekh

I just made the sauce mine was a very thick consistency where it was too dry I don't know how to make it better I just continue to add more water and it never turned out to look like yours at all. Do I weight the crushed peanuts or whole peanuts as i think 300g dried soaked and then crushed is too much also my paste was not red at all. Please advise

Mira - Community Happiness Manager
4 years ago

Mira - Community Happiness Manager

The paste in Step 2 should be red. Did you use small dried chillies? Was the paste sautéed until fragrant? It changes into a deeper shade of red when it turns fragrant. Weight the 300g dried peanuts first, then soaked them. The final dish should not be red but brown/yellow. Adding water is the right thing to do if it's too dry. Cook the sauce over low heat for the flavours to emerge.

Nisha Parekh
4 years ago

Nisha Parekh

Thank Mira

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