This satay sauce without coconut milk is a quick, homemade peanut sauce made with pantry staples like peanut butter, soy sauce and garlic. It's a versatile meal-prep friendly sauce because you can make it once and use it all week across multiple meals, and freezer-friendly because it reheats beautifully without splitting.
This satay sauce recipe started more than 10 years ago for one very simple reason: I didn't have coconut milk. I wanted satay sauce, had peanut butter in the pantry, added some water so everything mixed properly - and it worked.
When I created Athlete Lunchbox years later, this was one of the very first recipes I published. I had no idea about SEO, keyword research or search intent at the time - I just knew it was something I made constantly and genuinely loved.
Fast forward a few years, and it's consistently been my top-performing recipe. I still make it at least once a week, so updating it properly felt long overdue.
TL;DR
- Prep time: 5 minutes
- Meal prep: Keeps well in the fridge, tastes better on Day 2 and works well across multiple meals
- Fridge storage: 7 days in airtight jar
- Freezer storage: 3 months
- Customise: Adjust thickness, sweetness and spiciness to suit preferences.
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Why you'll love this recipe
Meal prep friendly. This satay sauce works across multiple meals - I use it in my pulled satay chicken, satay tofu and satay chicken noodles.
No cook. Everything goes straight into a jar and is combined by using a bit of hot water.
Customisable. Adjust the thickness (more/less water), sweetness or spice depending on whether you're using it as a dipping sauce, marinade or stir-fry base.
Ingredients
Peanut butter. The flavour of the peanut butter will make a big difference in the overall flavour of the sauce. I recommend a peanut butter that has no other ingredients except peanut butter (and a touch of sea salt). Most generic peanut butters have added ingredients which will reflect in the flavour of the satay sauce.
Soy sauce. Adds salt and umami to balance the richness of the peanut butter; tamari or light soy both work well.
Sweet chilli sauce. This is optional, but I recommend to provide a really gentle heat and sweetness.
You could use fresh chilli, chilli paste or some chilli oil to amplify the spice.
Lime/Lemon juice or vinegar. I've used both fresh and bottled lemon and lime juice, and alternatives to the citrus like a white wine vinegar and all work well.
I do prefer the freshness that comes from a fresh lemon or lime (but in a pinch, the alternatives work well, too).
Ginger and garlic. Because this is a relatively simple sauce recipe, I do recommend using fresh ginger and garlic to get the best flavour.
But if you don't have it, you can use pre-minced in a jar (I wouldn't recommend the powder as they won't provide the same oomph).
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
Substitutions and variations
Is peanut sauce spicy?
It depends! Satay sauce can be as spicy or as mild as you want it. I include sweet chilli sauce in my satay sauce recipe because I like a little hint of the spicy taste, but I don't like 'my mouth is numb' spicy. My partner on the other hand, loves spice, so he adds a bit of hot sauce or chilli flakes to his.
You can really create your own adventure and make it as hot as you want!
How to make satay sauce
In a jar: Add all ingredients to an airtight jar and secure the lid before shaking vigorously until smooth. Adjust the thickness with extra water if needed.
Blender: if you want a smoother sauce, you can puree it in a blender or food processor (but then you have to clean up which can be annoying).
Lauren's Top Tips
Use good-quality peanut butter. The flavour of the peanut butter is the backbone of this satay sauce recipe.
Adjust thickness last. Add water gradually so the sauce doesn't become too thin.
How to use satay sauce
Satay sauce is super versatile and can be used for a range of different meals, as a dipping sauce for veggies or even a spread on sandwiches and toasties
Stir fries
Make your stir fry with your choice of noodles or rice, vegetables and protein. Add a little extra water to your satay sauce if it's too thick and then spread it on your stir fry. Satay sauce goes with all proteins so you are not limited in your choices.
You could also coat your protein in the satay sauce instead of over the whole dish. This calls for a slightly thicker satay sauce so I would recommend decreasing the amount of water.
Satay sauce noodles
Have you ever had peanut butter noodles? Well, that's the satay sauce! If I have the noodles on their own, I often will add a higher amount of peanut butter to the satay sauce to increase the flavour.
Grilled meat skewers
You can coat the protein with the satay sauce and grill on the bbq. This will give a smoky flavour to the satay sauce.
Dipping sauce
Instead of having plain peanut butter as a dipping sauce for your vegetables, try satay sauce!
Sandwich/wrap
Similar to the dipping sauce, instead of using plain peanut butter as a condiment on your sandwiches, add satay sauce. You can then add any number of proteins and vegetables to make a delicious satay sauce sandwich!
Making satay sauce ahead of time
I'll often make up a jar of this sauce at the beginning of the week to use in a variety of different meals (or as a dipping sauce)
How long does satay sauce last?
Satay sauce can last up to a week in the fridge if it's in an air tight container or jar. This means you can add it to any range of dishes throughout the week.
Can you freeze satay sauce?
Yes. I recommend freezing in small portion (especially if you know you might only use a little bit at a time) and reheat gently with water - or pop in the fridge overnight to defrost.
You could also freeze with a raw protein (like pictured below) and then cook with the flavour already there.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
Other sauces and marinades recipes you'll like
Or, you can have a browse through my sauces and marinades for more delicious eats.
Recipe
Peanut Satay Sauce without Coconut Milk Recipe
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Equipment
- Air tight jar
Ingredients
- 75 g (1 cups) peanut butter, see note 1
- 60 ml (¼ cups) soy sauce, see note 2
- 15 g (1 tablespoon) sweet chilli sauce , optional, see note 3
- 1 clove garlic, fresh recommended
- 5 g (1 teaspoon) ginger, fresh recommended
- ½ lemon , juice
- 60 ml (¼ cups) hot water
Instructions
- Add 75 g peanut butter, 60 ml (¼ cups) soy sauce, 15 g (1 tablespoon) sweet chilli sauce , 1 clove garlic, 5 g (1 teaspoon) ginger, 60 ml (¼ cups) hot water into a jar with an airtight lid. Give it a good shake until all the ingredients are mixed well together. Add to literally any meal you want!
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