Satay Sauce

Ingredients:

1 tbsp. coconut oil

1 clove garlic (crushed)

1 small onion (finely chopped)

1 tbsp. brown sugar/coconut sugar

1 tsp. Bragg’s all-purpose seasoning

2 tbsp. crunchy peanut butter (the real thing, all nuts! and nothing else!!!)

1 x 270ml can coconut milk

(For added bite if you like things hot and spicy, you could add half a teaspoon of dried chilli flakes at the end after tasting it first of course)

Method:

Cook the finely chopped onion and chilli with the coconut oil over a medium heat until the onion is soft and opaque in appearance.

Add the brown/coconut sugar and caramelize. Next add the bragg’s and peanut butter, stirring through until well combined.

Now gradually add the coconut milk a little at a time until the desired consistency is achieved.  This could very well be the whole tin. 

Your finished sauce is magic served over some grilled chicken or simply in a bowl as a dipping sauce with some carrot or celery sticks.  It’ll keep in a sealed jar or container for a few days in the fridge, so it’s a great weekend standby for a quick and tasty addition to a meal.

Enjoy ☺ Shaz