Recipe: Satay Sauce

You can make this sauce in advance and keep it in a jar in the fridge to pour over your next dinner.


  • 2 cloves garlic
  • 1 small red onion
  • 1 small red chilli, deseeded
  • 2 tbsp coconut oil
  • 1 tsp cumin
  • 3 tbsp almond butter
  • Juice of one lime
  • 2 tbsp sugar (coconut or rapadura)
  • 3 tbsp shredded coconut
  • 1 tsp Tamari
  • 1/2 cup water
  • 2 tbsp fresh coriander


  • Finely chop garlic, onion, chilli and add to small saucepan.
  • Add cumin and coconut oil and saute for 2-3 mins.
  • Remove from heat and add remaining ingredients except water and fresh coriander.  Mix vigorously to form a paste.
  • Return saucepan to hotplate on medium heat.  Start to gradually add the water whilst consistently stirring.  Simmer for 3-5 mins, stirring so it doesn’t stick.  More water will give you a runner sauce.
  • Stir through coriander and then pour sauce over steamed chicken thighs and vegies for a quick satay chicken.
About Michele Lyons
Michele Lyons spent 25 years working in the corporate environment with 10 years as an Executive Assistant at a senior level. A couple of years ago Michele decided to forgo the long hours in the city to work closer to home and spend more time with her two teenage boys. Michele started working with us at the Farmers Markets and her excellent organisation skills meant she quickly moved into the office. Since Michele joined The Free Range Butcher her role has expanded to include all things administration, recipe testing, inspirational ideas, marketing, communications and all round keeping the team organised and on track. As long as Michele’s has had her morning coffee you can ask her anything!

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