Satay Sauce
This homemade satay sauce, inspired by Thai flavors, is a delightful condiment that pairs seamlessly with grilled chicken skewers.
Ingredients
- 1 (10 ounce) can coconut milk
- ½ cup crunchy peanut butter
- ½ small onion, grated
- 1 tablespoon dark soy sauce
- 2 teaspoons brown sugar
- ½ teaspoon red pepper flakes
Instructions
- Combine coconut milk, peanut butter, onion, soy sauce, brown sugar, and pepper flakes in a saucepan over medium heat. Bring to a boil, stirring frequently. Remove from heat, and keep warm.
Notes
- I pressure cooked the kadala for 7 whistles on high flame. Switch off the gas and keep the cooker closed till the pressure drops, around 15-20 mins. Open the cooker and drain excess water.
- You can also use Vanpayar (red lobhia/cowpeas) instead of kadala for this recipe. Follow the same qty and method.
- You can adjust the qty of coconut to suit your requirements. You can cook the kadala in advance and refrigerate for 3-4 days.
Nutrition
Calories: 112kcalCarbohydrates: 4gProtein: 3gFat: 10gSaturated Fat: 5gSodium: 128mgPotassium: 129mgSugar: 2gVitamin C: 1mgCalcium: 10mgIron: 1mg
Tried this recipe?Let us know how it was!