Zero Sugar Satay Sauce

You’re going to want to double or triple this super simplified version of a deeply spiced and homey warm Malaysian condiment. I wish I had.

When I think about childhood memories, I fondly remember family barbecues. Our smoky affairs probably differed from the majority. I remember big bowls of marinating meat; deep brown and smelling woody and sweet from the turmeric and sugar – ready to be grilled and impart those delicious caramel flavors. Skewers lined up, soaked and ready, my regular task was to thread the strips of meat onto the wood and pile them onto a tray, ready for the grill master.
The namesake sauce that accompanies the homonymous meaty treat was always a sweet, heady and earthy blend of peanuts, spices and palm sugar that melded in my mum’s saucepan, bubbling gently. There never seemed to be enough.
Continuing on my Chinese New Year experiments, I have played around with the traditionally sugar-rich and fat-filled Satay Sauce recipe and reduced it down to its simplest elements: peanuts, spice and sweetness.
To add some natural sweetness but none of the calories, our trusty friend stevia is coming on our journey. Replacing the mound of sugar with a touch of stevia retains the hint of sweet needed for this sauce to be successful but doesn’t add any empty calories or spike an energy rush that’ll have you lining up at the nearest Dunkin’ in an hour.
You’re going to want to double or triple this super simplified version of a deeply spiced and homey warm Malaysian condiment. I wish I had.
You can replace the tamarind with lime juice, if you can’t get hold of the real stuff. The real winner here is you: you can make this from just 6 ingredients and 10 minutes. My recipe has removed all of the sugar and some of the complicated steps involved in making the curry paste for yourself. This isn’t a weekend kitchen warrior task, anymore! You can have deliciously nutty flavor in your midweek meals like we did with our rice paper rolls. Ugh, I wish I had made more.

Zero Sugar Satay Sauce
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Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 serves
You're going to want to double or triple this super simplified version of a deeply spiced and homey warm Malaysian condiment. I wish I had.
Ingredients

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serves

Change serving size:

serves
Ingredients

Change serving size:

serves

Change serving size:

serves
Instructions
  1. Dry fry curry paste in saucepan over medium-low heat until fragrant and darker, about 1-2 minutes.
  2. Add peanuts and mix and toast for 1 minute.
  3. Add other ingredients then reduce for 10 minutes.
  4. Serve with grilled meat or tofu, rice or as a dipping sauce.
Notes

If tamarind is a strange ingredient for you, you CAN substitute lime juice - it definitely won't be the same, but it'll give you the gist without you having to buy a whole bottle of an ingredient that you'll rarely use again!

Nutrition
Serves: 4 serves
Calories Per Serve: 91kcal
Macros
Protein: 4g
Carbs: 4g
Fat: 7g
Protein: 4g Carbs: 4g Fat: 7g
Micros
Calcium 1% Sodium 370mg
Vitamin A Vitamin C
Iron 1% Potassium 95mg
Others
Dietary Fiber 1g Sugars 2g
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