Peanut Satay Sauce

Name: Peanut Satay Sauce
Total time: 21 min
Yield: 4 servings
Cuisine: indonesian
Ingredients: 200 g Roasted peanuts; 1 piece Lemongrass stalk; 10 g Galangal; 3 clove Garlic; 3 piece Shallots; 2 piece Red chilli; 2 tbsp Groundnut oil; 200 ml Coconut milk; 100 ml Water; 2 tbsp Fish sauce; 2 tbsp Palm sugar; 1 tbsp tamarind paste; 1 pinch Salt

21 min · 11 min active · makes ~765 ml · Easy

Roasted peanut sauce with lemongrass, galangal, and red chilli brings Southeast Asian depth to grilled proteins and vegetables. Serves 4.

See more →

Peanut Satay Sauce

Roasted peanut sauce with lemongrass, galangal, and red chilli brings Southeast Asian depth to grilled proteins and vegetables. Serves 4.

See more →

TOTAL TIME

21 min

ACTIVE TIME

11 min

QUANTITY

~765 ml

DIFFICULTY

Easy

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/13

Tools0/9

Ingredients

0/13 gathered · 4 servings

200g

1piece

10g

3clove

3piece

2piece

2tbsp

200ml

100ml

2tbsp

1tbsp

1pinch

#	Quantity	Notes	State
1	200g	—	—
2	1piece	—	—
3	10g	—	—
4	3clove	—	—
5	3piece	—	—
6	2piece	—	—
7	2tbsp	—	—
8	200ml	—	—
9	100ml	—	—
10	2tbsp	—	—
11	2tbsp	—	—
12	1tbsp	—	—
13	1pinch	—	—

Tools

9 items

Serveware

1 item

Procedure

37 steps

1 of 37

Tip the roasted peanuts into the food processor.

Roasted peanuts · 200 g

⏱ 10s

ResultRoasted peanuts

2 of 37

Pulse the peanuts until they are roughly ground — you want some texture, not a smooth powder.

⏱ 30s

ResultCoarsely ground peanuts

3 of 37

Scrape the ground peanuts out into a small bowl and set aside.

Coarsely ground peanuts · step 2

⏱ 10s

ResultCoarsely ground peanutsused in step 27

4 of 37

Lay the lemongrass stalk on the chopping board.

Lemongrass stalk · 1 piece

⏱ 5s

ResultLemongrass stalk

5 of 37

Cut away the dry root end and the tough upper stalk, leaving only the pale, tender lower third.

Lemongrass stalk · step 4

⏱ 15s

ResultTrimmed lemongrass

6 of 37

Roughly chop the trimmed lemongrass into small pieces.

Trimmed lemongrass · step 5

⏱ 20s

ResultRoughly chopped lemongrass

7 of 37

Scrape the chopped lemongrass into the food processor.

Roughly chopped lemongrass · step 6

⏱ 8s

ResultRoughly chopped lemongrass

8 of 37

Place the galangal on the chopping board.

Galangal · 10 g

⏱ 5s

ResultGalangal

9 of 37

Peel the galangal with a peeler, removing all the tough skin.

Galangal · step 8

⏱ 20s

ResultPeeled galangal

10 of 37

Roughly chop the peeled galangal into small pieces.

Peeled galangal · step 9

⏱ 20s

ResultRoughly chopped galangal

11 of 37

Scrape the chopped galangal into the food processor.

Roughly chopped galangal · step 10

⏱ 8s

ResultRoughly chopped galangal and roughly chopped lemongrass

12 of 37

Place the garlic cloves on the chopping board.

Garlic · 3 clove

⏱ 5s

ResultGarlic

13 of 37

Crush each clove lightly with the flat of the knife to loosen the skin, then peel it away.

Garlic · step 12

⏱ 20s

ResultPeeled garlic cloves

14 of 37

Add the peeled garlic cloves to the food processor.

Peeled garlic cloves · step 13

⏱ 8s

ResultPeeled garlic cloves and roughly chopped galangal and roughly chopped lemongrass

15 of 37

Place the shallots on the chopping board.

Shallots · 3 piece

⏱ 5s

ResultShallots

16 of 37

Halve each shallot through the root and peel away the papery skin.

Shallots · step 15

⏱ 20s

ResultPeeled Shallots

17 of 37

Roughly chop the peeled shallots into chunks.

Peeled Shallots · step 16

⏱ 25s

ResultRoughly chopped shallots

18 of 37

Scrape the chopped shallots into the food processor.

Roughly chopped shallots · step 17

⏱ 8s

ResultRoughly chopped shallot and peeled garlic clove mixture

19 of 37

Place the red chillies on the chopping board.

Red chilli · 2 piece

⏱ 5s

ResultRed chilli

20 of 37

Roughly chop the chillies, discarding the stalks but keeping the seeds for heat.

Red chilli · step 19

⏱ 25s

ResultRoughly chopped red chillies

21 of 37

Scrape the chopped chilli into the food processor.

Roughly chopped red chillies · step 20

⏱ 8s

ResultRoughly chopped shallot and peeled garlic clove mixture

22 of 37

Pulse everything together, scraping down the sides as needed, until you have a coarse, fragrant paste.

⏱ 45s

ResultCoarse spice pasteused in step 25

23 of 37

Pour the groundnut oil into the frying pan.

Groundnut oil · 2 tbsp

⏱ 8s

ResultGroundnut oil

24 of 37

Set the pan over a medium heat and warm the oil until it shimmers.

⏱ 1 min

25 of 37

Scrape all the spice paste into the hot oil.

Coarse spice paste · step 22

⏱ 10s

ResultGroundnut oil and coarse spice paste

26 of 37

Fry the paste, stirring constantly, for about 3 minutes until it is deeply fragrant and has darkened slightly.

⏱ 3 min

ResultFried spice paste

27 of 37

Tip the ground peanuts into the pan with the fried paste.

Coarsely ground peanuts · step 3

⏱ 10s

ResultCoarsely ground peanuts and fried spice paste

28 of 37

Stir the ground peanuts into the paste so everything is combined.

⏱ 30s

ResultPeanut-thickened paste

29 of 37

Pour the coconut milk into the pan.

Coconut milk · 200 ml

⏱ 8s

ResultPeanut-thickened paste and coconut milk

30 of 37

Pour the water into the pan.

Water · 100 ml

⏱ 8s

ResultPeanut-thickened paste and coconut milk and water

31 of 37

Stir everything together until the liquids are fully incorporated with the paste.

⏱ 20s

ResultLoose satay sauce

32 of 37

Add the fish sauce to the pan.

Fish sauce · 2 tbsp

⏱ 8s

ResultLoose satay sauce and fish sauce

33 of 37

Add the palm sugar to the pan.

Palm sugar · 2 tbsp

⏱ 8s

ResultLoose satay sauce and fish sauce and palm sugar

34 of 37

Add the tamarind paste to the pan.

Tamarind paste · 1 tbsp

⏱ 8s

ResultFish sauce mixture

35 of 37

Add a pinch of salt to the pan.

Salt · 1 pinch

⏱ 5s

ResultFish sauce mixture

36 of 37

Bring the sauce to a gentle simmer and cook, stirring regularly, for about 5 minutes until it thickens to a rich, coating consistency.

⏱ 5 min

ResultThickened satay sauce

37 of 37

Pour the satay sauce into a serving bowl and bring to the table warm. For dipping it should be thick but pourable; loosen it with a splash of hot water if it has set too firm.

Thickened satay sauce · step 36

⏱ 15s

ResultPeanut Satay Sauce

Total Time21 min

#	Product	Action
1	200 g	Tip the roasted peanuts into the food processor.⏱ 10sResultRoasted peanuts
2	—	Pulse the peanuts until they are roughly ground — you want some texture, not a smooth powder.⏱ 30sResultCoarsely ground peanuts
3	Coarsely ground peanutsstep 2	Scrape the ground peanuts out into a small bowl and set aside.⏱ 10sResultCoarsely ground peanutsused in step 27
4	1 piece	Lay the lemongrass stalk on the chopping board.⏱ 5sResultLemongrass stalk
5	Lemongrass stalkstep 4	Cut away the dry root end and the tough upper stalk, leaving only the pale, tender lower third.⏱ 15sResultTrimmed lemongrass
6	Trimmed lemongrassstep 5	Roughly chop the trimmed lemongrass into small pieces.⏱ 20sResultRoughly chopped lemongrass
7	Roughly chopped lemongrassstep 6	Scrape the chopped lemongrass into the food processor.⏱ 8sResultRoughly chopped lemongrass
8	10 g	Place the galangal on the chopping board.⏱ 5sResultGalangal
9	Galangalstep 8	Peel the galangal with a peeler, removing all the tough skin.⏱ 20sResultPeeled galangal
10	Peeled galangalstep 9	Roughly chop the peeled galangal into small pieces.⏱ 20sResultRoughly chopped galangal
11	Roughly chopped galangalstep 10	Scrape the chopped galangal into the food processor.⏱ 8sResultRoughly chopped galangal and roughly chopped lemongrass
12	3 clove	Place the garlic cloves on the chopping board.⏱ 5sResultGarlic
13	Garlicstep 12	Crush each clove lightly with the flat of the knife to loosen the skin, then peel it away.⏱ 20sResultPeeled garlic cloves
14	Peeled garlic clovesstep 13	Add the peeled garlic cloves to the food processor.⏱ 8sResultPeeled garlic cloves and roughly chopped galangal and roughly chopped lemongrass
15	3 piece	Place the shallots on the chopping board.⏱ 5sResultShallots
16	Shallotsstep 15	Halve each shallot through the root and peel away the papery skin.⏱ 20sResultPeeled Shallots
17	Peeled Shallotsstep 16	Roughly chop the peeled shallots into chunks.⏱ 25sResultRoughly chopped shallots
18	Roughly chopped shallotsstep 17	Scrape the chopped shallots into the food processor.⏱ 8sResultRoughly chopped shallot and peeled garlic clove mixture
19	2 piece	Place the red chillies on the chopping board.⏱ 5sResultRed chilli
20	Red chillistep 19	Roughly chop the chillies, discarding the stalks but keeping the seeds for heat.⏱ 25sResultRoughly chopped red chillies
21	Roughly chopped red chilliesstep 20	Scrape the chopped chilli into the food processor.⏱ 8sResultRoughly chopped shallot and peeled garlic clove mixture
22	—	Pulse everything together, scraping down the sides as needed, until you have a coarse, fragrant paste.⏱ 45sResultCoarse spice pasteused in step 25
23	2 tbsp	Pour the groundnut oil into the frying pan.⏱ 8sResultGroundnut oil
24	—	Set the pan over a medium heat and warm the oil until it shimmers.⏱ 1 min
25	Coarse spice pastestep 22	Scrape all the spice paste into the hot oil.⏱ 10sResultGroundnut oil and coarse spice paste
26	—	Fry the paste, stirring constantly, for about 3 minutes until it is deeply fragrant and has darkened slightly.⏱ 3 minResultFried spice paste
27	Coarsely ground peanutsstep 3	Tip the ground peanuts into the pan with the fried paste.⏱ 10sResultCoarsely ground peanuts and fried spice paste
28	—	Stir the ground peanuts into the paste so everything is combined.⏱ 30sResultPeanut-thickened paste
29	200 ml	Pour the coconut milk into the pan.⏱ 8sResultPeanut-thickened paste and coconut milk
30	100 ml	Pour the water into the pan.⏱ 8sResultPeanut-thickened paste and coconut milk and water
31	—	Stir everything together until the liquids are fully incorporated with the paste.⏱ 20sResultLoose satay sauce
32	2 tbsp	Add the fish sauce to the pan.⏱ 8sResultLoose satay sauce and fish sauce
33	2 tbsp	Add the palm sugar to the pan.⏱ 8sResultLoose satay sauce and fish sauce and palm sugar
34	1 tbsp	Add the tamarind paste to the pan.⏱ 8sResultFish sauce mixture
35	1 pinch	Add a pinch of salt to the pan.⏱ 5sResultFish sauce mixture
36	—	Bring the sauce to a gentle simmer and cook, stirring regularly, for about 5 minutes until it thickens to a rich, coating consistency.⏱ 5 minResultThickened satay sauce
37	Thickened satay saucestep 36	Pour the satay sauce into a serving bowl and bring to the table warm. For dipping it should be thick but pourable; loosen it with a splash of hot water if it has set too firm.⏱ 15sResultPeanut Satay Sauce
Total Time		21 min

Serving

Not served on its own — it goes into or alongside other dishes. Keep it until it is needed.

Nutrition

per 100 g

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per 100 g
	275kcal
	8g
	23g
	8g
	14g
	7g
	2g
	345mg

Ingredients0/13

Tools0/9

Recipe

Peanut Satay Sauce

Roasted peanut sauce with lemongrass, galangal, and red chilli brings Southeast Asian depth to grilled proteins and vegetables. Serves 4.

What you’ll doYou will grind roasted peanuts, then prepare and pulse lemongrass, galangal, garlic, shallots and chilli into a coarse paste. Fry this paste in oil until fragrant, stir in the ground peanuts, then add coconut milk, water, fish sauce, palm sugar, tamarind and salt. Simmer for about 5 minutes until the sauce thickens to a coating consistency.

Serves4

Total21 min

LevelEasy

Ingredients

Roasted peanuts200 g
Lemongrass stalk1 piece
Galangal10 g
Garlic3 clove
Shallots3 piece
Red chilli2 piece
Groundnut oil2 tbsp
Coconut milk200 ml
Water100 ml
Fish sauce2 tbsp
Palm sugar2 tbsp
Tamarind paste1 tbsp
Salt1 pinch

Tools

Small bowlLarge frying panChef's knifeMedium bowlWooden spoonFood processorPeelerServing bowlChopping board

Method

Tip the roasted peanuts into the food processor.

10sFood processorRoasted peanuts · 200 g

Pulse the peanuts until they are roughly ground — you want some texture, not a smooth powder.

30sFood processor, Medium bowl

Scrape the ground peanuts out into a small bowl and set aside.

Result · Coarsely ground peanuts · used in step 27

10sSmall bowlCoarsely ground peanuts · step 2

Lay the lemongrass stalk on the chopping board.

5sChopping boardLemongrass stalk · 1 piece

Cut away the dry root end and the tough upper stalk, leaving only the pale, tender lower third.

15sChopping board, Chefs knifeLemongrass stalk · step 4

Roughly chop the trimmed lemongrass into small pieces.

20sChopping board, Chefs knifeTrimmed lemongrass · step 5

Scrape the chopped lemongrass into the food processor.

8sFood processorRoughly chopped lemongrass · step 6

Place the galangal on the chopping board.

5sChopping boardGalangal · 10 g

Peel the galangal with a peeler, removing all the tough skin.

20sChopping board, PeelerGalangal · step 8

Roughly chop the peeled galangal into small pieces.

20sChopping board, Chefs knifePeeled galangal · step 9

Scrape the chopped galangal into the food processor.

8sFood processorRoughly chopped galangal · step 10

Place the garlic cloves on the chopping board.

5sChopping boardGarlic · 3 clove

Crush each clove lightly with the flat of the knife to loosen the skin, then peel it away.

20sChopping board, Chefs knifeGarlic · step 12

Add the peeled garlic cloves to the food processor.

8sFood processorPeeled garlic cloves · step 13

Place the shallots on the chopping board.

5sChopping boardShallots · 3 piece

Halve each shallot through the root and peel away the papery skin.

20sChopping board, Chefs knifeShallots · step 15

Roughly chop the peeled shallots into chunks.

25sChopping board, Chefs knifePeeled Shallots · step 16

Scrape the chopped shallots into the food processor.

8sFood processorRoughly chopped shallots · step 17

Place the red chillies on the chopping board.

5sChopping boardRed chilli · 2 piece

Roughly chop the chillies, discarding the stalks but keeping the seeds for heat.

25sChopping board, Chefs knifeRed chilli · step 19

Scrape the chopped chilli into the food processor.

8sFood processorRoughly chopped red chillies · step 20

Pulse everything together, scraping down the sides as needed, until you have a coarse, fragrant paste.

Result · Coarse spice paste · used in step 25

45sFood processor

Pour the groundnut oil into the frying pan.

8sLarge frying panGroundnut oil · 2 tbsp

Set the pan over a medium heat and warm the oil until it shimmers.

1 minLarge frying pan

Scrape all the spice paste into the hot oil.

10sLarge frying panCoarse spice paste · step 22

Fry the paste, stirring constantly, for about 3 minutes until it is deeply fragrant and has darkened slightly.

3 minLarge frying pan, Wooden spoon

Tip the ground peanuts into the pan with the fried paste.

10sLarge frying panCoarsely ground peanuts · step 3

Stir the ground peanuts into the paste so everything is combined.

30sLarge frying pan, Wooden spoon

Pour the coconut milk into the pan.

8sLarge frying panCoconut milk · 200 ml

Pour the water into the pan.

8sLarge frying panWater · 100 ml

Stir everything together until the liquids are fully incorporated with the paste.

20sLarge frying pan, Wooden spoon

Add the fish sauce to the pan.

8sLarge frying panFish sauce · 2 tbsp

Add the palm sugar to the pan.

8sLarge frying panPalm sugar · 2 tbsp

Add the tamarind paste to the pan.

8sLarge frying panTamarind paste · 1 tbsp

Add a pinch of salt to the pan.

5sLarge frying panSalt · 1 pinch

Bring the sauce to a gentle simmer and cook, stirring regularly, for about 5 minutes until it thickens to a rich, coating consistency.

5 minLarge frying pan, Wooden spoon

Pour the satay sauce into a serving bowl and bring to the table warm. For dipping it should be thick but pourable; loosen it with a splash of hot water if it has set too firm.

Result · Peanut Satay Sauce

15sServing bowlThickened satay sauce · step 36

Printed 11 October 2026