Peanut Sauce


  • 400g oil roasted peanuts (skin on)

  • 1 can coconut milk

  • 2 lemon (juice only)

  • 4 tbsp Yamasa soy sauce

  • 4 tbsp fish sauce

  • 2 tbsp Worcestershire sauce

  • 2 tsp salt

  • 3-4 cloves garlic (mashed or minced)

  • 2 tsp onion powder

  • warm water, to thin sauce


  1. roast the peanuts in coconut oil (this really enhances the flavour)

  2. put everything in a blender and add just enough warm water, or melted coconut oil, to thin to desired consistency

This is the sauce I serve with Malaysian chicken satay. The recipe makes a lot of sauce. If you have other uses for the coconut milk you can cut the recipe down. The sauce should be served warm. In the refrigerator the sauce will become almost solid because of the coconut milk.