Tuesday, January 5, 2010


Satay is a sweet spicy peanut sauce that is often used in Thai cooking.  This is a variation of a stove top satay that a Mother Unit makes which my brother, Golden Artisan Man loves.  I have made the original version for him as a Christmas gift in the past.  The family likes to serve this with shrimp ladled over rice.  In this modified version lemons were swapped out for limes to be more consistent with classic Thai flavors.  The spices were ramped up significantly, in some cases doubled.  More brown sugar was added to account for the use of 100% pure peanut butter, fresh ground at Winco. Most commercially prepared peanut butters have large amounts of sugar and other oils in them.   The original stove top version was simple enough, but this was even simpler.

Winner, Loser, or Meh

This was so good. I made it last night and actually ate some today  I really think it needs to have wedges of lime and cilantro as a garnish for serving. The taste is reminiscent of a warmed version of the dressing on a California Pizza Kitchen Thai Crunch Salad.  My camera is not being friendly, so sorry for the less than appetizing shot featured here.  This is oh so much better than the picture suggests.


I used a 2 1/2-3 quart crock for this

  • 1 1/3 cup peanut butter (I used fresh ground 100% peanuts)
  • 6 Tbls brown sugar
  • 6 cloves garlic, minced
  • 15 oz can stewed tomatoes
  • 1 large sweet onion, peeled, chopped into 1 inch pieces
  • 2 green or red peppers or combination, seeded, cored and chopped into 1 inch pieces
  • 1 1/2 cups water
  • 2 Tbls plus 2 tsps soy sauce
  • 2 tsps chili paste 
  • juice of two limes (about 4 Tbls)
Add all ingredients except the lime juice to the crock.  Stir well. (I used a potato masher).  Cover and cook on high for 3-4 hours or low for 6-8.  (I did high for 3 1/2).  Stir in lime juice.  Add more water if thinner consistency is desired.  Serve warm over rice.


  1. This looks yummy -- how spicy is it? I'm wondering if I should add less chili paste in the hopes that my 3 year old will try this...?

  2. Mine was not that spicy. It might be different depending on what type of chili paste one uses.

  3. Oh wow... this was awesome.
    And I did just about everything possible to totally butcher it. Let's see... screaming baby on the floor, two cans of diced tomatoes instead of one can of stewed, lime juice before cooking, tomato paste from the fridge (who knows how old), instead of chili paste, brown sugar was incredibly stuck together, I didn't measure anything, just kinda guessed... I don't think I stirred it much either. So really, I was just hoping for something semi-edible. This was delicious! And I am STUFFED. Even the cat was nosing around.

  4. My mouth is watering just sitting here reading this. I'll have to wipe the druel from my desk before I get back to work. I think this is one I will be making in the next few days.

  5. This was delicious! Thank you SO much for sharing!

  6. Hello! I understand you aren't blogging anymore because you're on to other projects, I just have to say that I really appreciate the recipes you do have here. I just made this satay sauce - yum! I used some delicious Korean chili sauce I had in the refrigerator, two peeled red peppers, and a few sweet white onions instead of red.

    I will be trying more of your recipes soon.

  7. I just found your blog and am so excited to try out your recipes! I made this satay sauce and it was quite yummy. I served it with rice and chickpeas. We also made chicken for the meat eaters at the table.