Satay Sauce

1 cup smooth peanut butter
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons lime juice
1 clove garlic, minced
1 teaspoon ginger, grated
1 teaspoon chili flakes (adjust to taste)
1 can (400 ml) coconut milk
1 tablespoon fish sauce (optional)
Water (as needed for desired consistency)
Mix the base: In a medium saucepan, combine the peanut butter, soy sauce, brown sugar, lime juice, minced garlic, grated ginger, and chili flakes. Stir over low heat until the ingredients are well mixed.
Add coconut milk: Slowly pour in the coconut milk while stirring, to integrate it smoothly into the mixture. The coconut milk adds a creamy texture and a subtle sweetness that balances the flavors.
Simmer: Keep the sauce on low heat and let it simmer gently. If you’re using fish sauce, stir it in now. Allow the sauce to thicken slightly, which should take about 5-10 minutes. If the sauce is too thick for your liking, you can adjust the consistency by adding a little water until you reach the desired thickness.
Adjust and serve: Taste the sauce and adjust the seasoning if necessary. You can add more chili flakes for heat, lime juice for acidity, or brown sugar for sweetness according to your preference.

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