Here is my recipe for a super easy, 4 ingredient, and 3 step satay sauce that is a delicious accompaniment to several dishes like chicken skewers, noodles, stir fries, curries, and even my breaded tofu recipe which you can find here.

I love using my satay sauce as a dip for a nice summer salad, you can really dip anything into satay and it will be yummy. My personal favourite is cucumber, celery, carrots, and flatbread.

What are the 4 ingredients? All you need for this recipe is creamed coconut (in the solid form), chilli jam, gluten free soy sauce, and, of course, peanut butter. In my opinion, the better quality of the peanut butter the better the final satay sauce will be. For peanut butter, what you want to be looking for is basically as close to pure ground peanuts you can get. In this recipe I used the Green Sparrow Foods deep roast smooth peanut butter that I actually made this recipe for, it's pure peanuts, with absolutely nothing added.

I N G R E D I E N T S

• 35 grams creamed coconut

• 1 tbsp chilli jam

• 1 tbsp gluten free soy sauce

• 2 tbsp peanut butter

M E T H O D

1. In a jug, combine all the ingredients with 200mls of boiled water. Stir until the creamed coconut is dissolved and all the ingredients are combined.

2. Pour the mixture into a saucepan and bring to a gently simmer until the sauce thickens.

3. Remove from the sauce pan and pour your satay sauce into a bowl. It should produce about 1 cups worth of sauce. You can use this for dipping, like in my breaded halloumi recipe which you can check out here.