Satay Peanut Sauce

Satay is a great introduction to spiced food and this peanut sauce is easy to make whenever you feel like a Satay or just a great flavor to use on grilled chicken or lamb.


  • Herbie's Fennel Seed (ground)  ·  1 tablespoon 
  • Herbie's Jaggery  ·  2 teaspoons 
  • Olive oil or Peanut oil  ·  1 teaspoon 
  • Malay Curry Powder Recipe  ·  2 tablespoons 
  • Peanut Butter  ·  1 cup 
  • Soy Sauce  ·  1 tablespoon 
  • Water as needed  ·   


NOTE: Review the Malay Curry Powder recipe first. Want a little more heat or don't want to make the Curry Powder recipe simply substitute Herbie's Curry Powder Mild Madras Style instead or for more heat just use one of our warmer curry powders.

In a dry saucepan over medium heat, cook ground fennel, stirring constantly, for 30 seconds.

Stir in the Malay Curry Powder and cook for a further 30 seconds

Stir in the Jaggery and oil and cook for 1 to 2 minutes, stirring constantly until a rich, dark paste forms.

Add peanut butter and soy sauce and mix well. Add water to reach your desired consistency.

Remove from heat and set aside for use as a dipping sauce for lamb or chicken after grilling on the barbecue.

Chef's Tips

You can make this sauce up to 4 days ahead and refrigerate in an airtight container.

If the sauce becomes too thick add a little more water. - Opps - too much water? stir over low heat until it thickens to where you like it.

Frolic Viognier

Frolic Viognier

Frolic is a single-varietal of the white grape Viognier from a single vineyard.



Jaggery is a colorful, tasty and a healthy sweetener. Produced by reducing sugar cane juice, the flavor is like soft brown sugar.