Satay Marinade / Satay Sauce

Prep Time: 10 minutes
Yield: 500ml - 600mls of marinade, for 1 - 1.2kgs of Chicken
Difficulty: Easy

Ingredients

¾ cup Darryl's Peanut Butter (180g)
¼ cup red curry paste (60g)
¼ cup sugar (50g)
2 teaspoons soy sauce (10g)
¾ teaspoon salt (3–4g)
2½ tablespoons rice wine vinegar (35–40g)
⅔ cup water (150g)

Method

1.  In a large pot or mixing container, whisk together Darryl's Peanut Butter, red curry paste, and sugar until smooth and uniform.
2.  Add soy sauce, salt, and rice wine vinegar. Mix thoroughly until smooth and well balanced.
3.  Slowly add the water while mixing until the marinade is pourable but still coats the back of a spoon.
4.  Let the marinade sit for at least 1 hour (overnight is ideal) so the flavours fully develop, before using.

Tips & Variations

• As a Marinade on Chicken: Marinate chicken for 4–24 hours before grilling. Grill over medium heat, basting lightly as it cooks. Aim for caramelisation.
• Turn Marinade into a Sauce: Reserve some prepared marinade (always reserve marinade for sauce before adding to any raw meat). Combine 2 parts marinade with 1 part coconut milk, add 1-2 tablespoons of Darryl’s Peanut Butter and gently simmer for 5–10 minutes, stirring, until thick and glossy.