Some recipes are trials.
This one was a triumph from the very first stir. Rich, creamy, subtly spicy — whether you’re drizzling it over grilled veggies, spooning onto skewers, or secretly licking the ladle, this one’s a keeper.
⚡ Golden Rule:
Do. Not. Boil.
Unless you want burnt regret and sauce that split faster than your last relationship.
📝 Ingredients
- 1 cup crunchy peanut butter (Bega or Woolies red label)
- 4 tbsp sweet chili sauce (Trident only)
- 2 tbsp Keen’s curry powder (orange tin supremacy)
- 270ml coconut cream (not milk)
- Water — added gradually if needed
👩🍳 Method
- Place all ingredients in a small saucepan.
- Warm over low heat — stir gently, avoid boiling.
- Once smooth and glossy, remove from heat.
- If it's too thick, add water 1 tbsp at a time.
🍴 Serving Suggestion
Satay Chicken Meal: dinner that makes you look like you tried.
- Sauté the following:
- 1 onion
- 1 red + 1 green capsicum
- 2 carrots (diagonally sliced)
- Cook chicken separately.
- Toss veggies and chicken together, remove from heat.
- Add sauce and mix gently.
- Serve over rice.
👨👩👧👦 Feeds:
✔ 4–6 respectable humans
✔ Or 1 sad adult needing peanut comfort