Follow these steps for perfect results
green onion
chopped
cilantro
chopped
jalapeno peppers
stemmed, seeded, chopped
garlic
minced
ginger
minced
peanut butter
smooth
sesame oil
fish sauce
lime juice
fresh
coconut milk
hoisin sauce
hot sauce
Combine green onions, cilantro, jalapenos, garlic, and ginger in a food processor.
Blend on high speed for 30 seconds, scraping down the sides of the bowl.
Add peanut butter and sesame oil.
Blend for 30 seconds, scraping down the sides.
Add fish sauce and lime juice.
Process to blend.
Add coconut milk and hoisin sauce.
Process until smooth, scraping down the sides as needed.
Add hot sauce to taste, if desired.
Drizzle over chicken satays.
Serve additional sauce in a bowl on the side for dipping.
Expert advice for the best results
Adjust the amount of jalapeno peppers based on your spice preference.
For a thinner sauce, add a little water or more coconut milk.
The sauce can be made ahead of time and stored in the refrigerator for up to a week.
Everything you need to know before you start
5 minutes
Can be made 1 week in advance
Serve in a small bowl alongside the satays, garnished with chopped peanuts or cilantro.
Serve with grilled chicken satays.
Serve with vegetable skewers.
Serve as a dip for rice paper rolls.
Pairs well with the savory and spicy flavors.
The acidity cuts through the richness of the sauce.
Discover the story behind this recipe
Commonly used in various Southeast Asian cuisines as a dipping sauce and marinade.
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