This is incredibly simple to make and really does something special for a basic pork chop of chicken breast with no need to do anything more complex. Traditionally satay sauce is done with peanut butter, but you could use another nut butter. My preference would be to use a mixed nut butter, but use any nut butter you like – just be aware that the choice of nut will colour the flavour slightly.
Ingredients (covers 4 pork chops):
3 tbsp nut butter
3 tbsp coconut milk
½ tsp dried chilli flakes
½ garlic clove, peeled and crushed
½ tsp tomato puree
- Put all the ingredients into a non-stick pan and blend together as you warm through over a medium-low heat.
- How thick the satay sauce will be depends a little on how oily and loose the nut butter was. A fairly dry nut butter, which is what I have in the cupboard at the moment, used in the quantities above will give a very thick consistency that will hold its shape if you put a spoonful on the plate. I quite like it that thick when spooning it onto a pork chop as it will stay on top of the chop. If you are using it to spoon over an un-sauced pork or chicken stir-fry and it comes out that thickly then add more coconut milk a tablespoon at a time until it is the consistency you want.