Satay Sauce

In a medium saucepan, combine creamy peanut butter, soy sauce, brown sugar, lime juice, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using).
Cook over medium heat, stirring constantly, until the peanut butter is melted and the ingredients are well combined.
Gradually stir in coconut milk, whisking continuously to prevent lumps from forming.
If the sauce is too thick, add water, 1 tablespoon at a time, until desired consistency is reached. Continue to cook for 2-3 minutes, stirring occasionally.
Remove the saucepan from heat and let the satay sauce cool slightly before serving.
Serve the satay sauce warm or at room temperature as a dipping sauce for grilled chicken, beef, or tofu skewers.
Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutes | Servings: Makes about 1 1/2 cups of satay sauce | Kcal: Variable per serving
Tips:
For a smoother consistency, you can blend the satay sauce in a food processor or blender after cooking.
Customize the level of spiciness by adjusting the amount of red pepper flakes or adding a dash of hot sauce.
Store any leftover satay sauce in an airtight container in the refrigerator for up to one week. Reheat gently before serving.