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peanut curry sauce on top of gado gado

Peanut Curry Sauce for Gado Gado and Satay

A mildly spicy and quite delicious Indonesian version of peanut sauce. Use it on gado gado (a mixed salad with vegetables, protein, and often something crunchy) and as a dipping sauce for satay. Also great with noodles.

Course Condiment
Cuisine Asian, Indonesian, Southeast Asian
Keyword coconut milk, coconut oil, curry, fish sauce, garlic, ginger, lime, peanut, peanut butter
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 cups
Author Laura


  • 3-4 tablespoons ghee or coconut oil 1 oz/30 g
  • 2 tablespoons curry paste Preferably 1 tablespoon each of red and yellow (Dallas recommends Maesri brand)
  • 2 tablespoons finely chopped ginger 1 & 1/8 oz/35 g
  • 2 tablespoons finely chopped garlic 1/2 oz/15 g
  • 1 can coconut milk 14 fl.oz/400 ml
  • 1 cup rice water (water from rinsing rice) 8 fl.oz/225 ml
  • 2/3 cup chunky peanut butter 5 & 3/4 oz/165 g
  • 2 tablespoons kecap manis (thick, sweet soy sauce) 1 & 1/2 oz/ 45 g
  • 2 tablespoons sambal oelek (Indonesian chili paste) - hot sauce 1 & 1/8 oz/35 g
  • 10 splashes fish sauce About 2 teaspoons
  • 1/3 cup fresh lime juice About juice of 2 limes/ 3 oz/75 ml


  1. Warm the ghee or coconut oil in the large pan. Add the curry paste, ginger, and garlic, frying them for about 60-90 seconds until they are fragrant.

  2. Add the coconut milk, rice water, peanut butter, kecap manis, and sambal oelek. Bring the mixture to a simmer, stirring frequently. Continue simmering and stirring until the mixture is well combined and reduced.

  3. Finish the sauce with the fish sauce and lime juice. Pour over gado gado (salad) or satay.

  4. Refrigerate any remaining sauce for 1 week or freeze.