Satay Sauce for EVERYTHING!

Peanuts – Something that I do not like in it’s actual form, but if you make it into a butter, or crumble itty bitty pieces on top of some delicious Pad Thai, then I’m all in, every single day. You’d think that would be different since I grew up in the South, but I assure you that it is not. :)

This recipe went over very well in our home, and so much so that we decided to top the meal prep for the next day with the leftover sauce. I truly think this sauce would go well on absolutely everything you can imagine…within limits, of course. We decided to keep our food simple for this first time, and served the sauce over sauteed broccoli and chicken.

Once again, this is an awesome Keto sauce, and we will definitely be making it again, soon! It might just make it on the menu for next week. Let me know your thoughts, and enjoy!

If you are looking for information on Keto, DietDoctor.com is incredible and full of helpful information. I highly recommend you search their site for anything you’re curious about with Keto. It’s helped explain a lot to us here.

For the original recipe, click here. I had to make one adjustment, because I wanted a thicker sauce. Now THAT may be the Southerner in me wanting that gravy like consistency. Xanthan Gum is always great to use on Keto as a thickening agent. It gives it a silky smooth thickness and has never clumped on me. Piece of advice though – don’t have wet hands when working with it, don’t get it on the counter and then wet, and basically just don’t get it on things mixed with liquid. Now, I may be over reacting on this one, but it definitely makes a slimy feeling that I do NOT like. Haha.

Ingredients

14 oz. coconut cream or coconut milk
1 red chili pepper, deseeded and finely chopped (I just used crushed red pepper flakes.)
1 garlic clove, minced
¼ cup tamari soy sauce (Tamari is a zero carb soy sauce, and we typically can only find it at Target under the Simply Balanced label. We now prefer it over any soy sauce.)
¹⁄₃ cup peanut butter (creamy of course)
salt and pepper
*My addition is to add a 1/4 tsp of Xanthan Gum

Directions

Mix the ingredients in a small saucepan and bring to a boil. Let simmer on low heat for 5–10 minutes until the sauce is of desired consistency.

*Once everything is mixed in, whisk in your Xanthan Gum. Allow to simmer until it’s as thick as you prefer. In my experience, it doesn’t thicken immediately, and requires a little simmering. So, don’t add more until you’ve let it simmer at least 5 minutes.