The Genius of Peanut Butter Sauce

For a foodie or someone who cooks at home a lot, using peanut butter as an ingredient can seem daunting. However, the genius of that recipe is the fact that it's a no-cook sauce and still tastes incredibly good. The combination of peanut butter and coconut milk creates a creamy and fresh-tasting sauce that is perfect for dishes like satay or curries. The addition of lemongrass, ginger, lime, and other ingredients adds depth and complexity to the sauce without overpowering its natural flavor.

Peanut Butter and Coconut Milk: A Winning Combination

The thigh does carry a lot of flavor with it, doesn't it? In this sauce, the peanut butter and coconut milk come together in perfect harmony. The creaminess of the peanut butter is balanced by the freshness of the lemongrass and ginger, while the lime adds a touch of brightness to the dish. This sauce is incredible, and its simplicity is what makes it so appealing.

No-Cook Sauce: A Game-Changer for Busy Home Cooks

The fact that this sauce is no-cook is a major advantage for busy home cooks who want to prepare delicious meals quickly. The recipe uses a fair few ingredients, but it's still quick and easy to make, making it perfect for weeknights or special occasions. Whether you're looking for a tasty side dish or a main course, this sauce can elevate your dishes to the next level.

The Best of Both Worlds: A Sauce that Works Both Hot and Cold

This sauce is equally good warmed up a little bit as well, like it works both ways. The heat doesn't seem to affect its texture or flavor, making it perfect for serving with hot dishes or using as a dip for cold ones. Whether you prefer your sauces hot or cold, this one is sure to please.

A Step Above the Quick Sauce

The marinade on that chicken is a step above the quick sauce covering. That is delicious. The use of seeds rather than nuts adds a really interesting texturedifference first of all. But also I think you get more of the flavors of the lemongrass, the kaffir lime leaves. I think more of the freshness comes through rather than the fattiness of the peanut butter.

A Nutty Sauce without Nuts

If you're looking for a nutty sauce but can't have nuts, this is pretty close. It's not even clear if it's a compromise. The taste is 100% on point, and I would absolutely make that as well. And the same with that one. I'm not sure whether I would have that as a satay or something different perhaps with a salad.

A Satay Sauce for Everyone

I think this sauce is perfect for people who don't like nuts or can't have nuts. It's the perfect way to enjoy satay if you don't want to compromise on flavor. The fact that it doesn't use nuts makes it accessible to everyone, regardless of dietary restrictions or preferences.

A Recipe Worth Trying

I think that is the most interesting one on the table and I didn't think we'd get something that's so proud of without nuts. That one's my favorite. Spoiler: 100% that.

Comparing Recipes

These guys are wrong. Why don't you tell them that in the comments down below? Keep on suggesting which dishes we should compare next. They were sensational! The fact that our recipes have such a strong following is proof of their quality and appeal.

The Sorted Club: More Than Just YouTube Videos

As we mentioned, we don't just make top-quality YouTube videos. We built the Sorted Club where we use the best things we've learned to create stuff that's hopefully interesting and useful to other food lovers. Check it out if you're interested. Thank you for watching, and we'll see you in a few days nearly as we mentioned we are literally getting this sauce made a lot in my house.

"WEBVTTKind: captionsLanguage: en- We are Sorted, a group ofmates from London exploringthe newest and best in the world of foodwhilst trying to have afew laughs along the way.We've got chefs, we've got normaland a whole world ofstuff for you to explorebut everything we do starts with you.Oh hi, I'm Jamie and this is Barry.- Are you ready forchicken satay, three ways?- I am so ready.- If you're a fan of chicken satay,I reckon we've probably gotyou covered in this video.We've got everything from aquick one, to a no-nut one,to a really chefy one.We're gonna eat them,we're gonna compare them,we're gonna see which one is best.- And I can answer that straight away.It's this one.I'm obviously going to saythis but having tested thisand eaten it, I don'tsee how the other guysare gonna create somethingthat tastes as good as this.Also, it's so quick you'renot even gonna believe it.I am using chicken thighs,lime, chilli and coriander for garnishand all of this stuff.I'll list it as we go and youcan also find the full listand recipe in the link down below.And who's got time forchopping and blending?So I'm using this.Quick prep, I'm peeling ginger,taking the head off a chilli,slicing a lime, quartering some lemongrassand then all of this goes into my chopperalong with the juices ofthe lime, coconut milk,fish sauce, dark soysauce, ground coriander,garlic granules, groundturmeric, light brown sugar,and my ultimate cheat,crunchy peanut butter.Come on.Yes, I'm absolutely gonna do this.Lid on and I'm gonna juzit up to a smooth paste.I need to let this downslightly because at the moment itis a little bit thick soI'm just adding some waterand then I juz again.So call me Juz Michael.Look at that!This is the consistency you want!It smells amazing!I can't describe just howincredible that is so you have tolisten to Jamie and Ben talkabout how amazing it is later.I'm basically gonna not onlyuse this from the sauce butalso as a marinade so twotablespoons go into a bowlwith my chicken thighswhich have been quarteredand then give it a mix up.Turmeric makes everythinglook like it tastes betterand then it tastes better.Now I could leave these tomarinate but this is quickand speedy and stillamazing even if I don't.So these go straight ontobamboo skewers that have beensoaked in water so they don'tburn under the grill and thenthey go under the grill, fourto five minutes each side'til they're crispy, delicious,juicy and cooked most importantly.If you're gonna give thisfirst bit a shot at home.Best to pick the chunkiest bitof chicken, cut through andmake sure that's cooked andthen the rest will be done.These go onto a plate.Scatter some chopped chilli for garnish.Wedge of lime.Spoon in some satay sauce,this is the star soyou want loads of it.And a few bits of coriander to finish,that makes it look likeyou know what you're doing.- Ah!- It's a good starting point.- Oh no, it's the end point.- This is the end point.So here's my challenge.Can I make a nut-free sataychicken that is good enoughto blow the mind of theother two guys who aremaking a nutted satay chicken--- No!- Well I'm gonna give itthe best shot I can.To make that happen each element is gonnahave to be spectacular.So to start, I'm gonna marinate my chickenusing chicken breasts and allof these marinade ingredientsincluding kaffir limeleaves and palm sugar.My satay sauce is obviouslynot going to includeany nuts at all so I'mgonna replace them witha bunch of seeds, yogurt, andall of this, I will tell youabout them later andthe full ingredients aredown below in the recipe.Obviously I'm gonnaneed some bamboo sticks,a little bit of garnish andwe're gonna be helped outby this guy.First up, let's marinateour chicken in a marinadethat we have to make.So into the Multi Millgoes turmeric, lemongrass,kaffir lime leaves, palm sugar,ground coriander, soy sauce,and little bit of water justto bind it all together.To prepare the chicken we'regonna cut it into thin,yet also wide strips.You'll see what I mean in a minute.Worth pointing out at thisstage, we're using breast becausewhen we did satay chicken along time ago, people told uswe should be using breast not thigh.Something that Mike seemsto have duly ignored.With the chicken stripped up,it can go into the bowl,along with the marinadeand we'll leave it thereto marinate for a while.Oh is that the right way around?Yeah it is the right way around.I always get confused withmarinade and marinate.As with any good marinade,the longer you canleave it the better.A couple of hours, over night.To be honest, there's so muchflavor in there, we're gonnacrack straight on and startweaving those thin yet widestrips through our bamboo skewers.We get the chicken underthe grill for a few minuteswhilst we get on with our sauce.Now how, I hear you ask, arewe gonna get that satisfyingnutty taste without using nuts?We're gonna use seeds and tomake the most of those seeds,we're gonna toast them tobring out a nutty flavor.Sunflower, pumpkin, sesameseeds, into a dry pan to toastfor a few minutes and thenwe'll add them into a blenderalong with our other sauceingredients to create the perfectno nut satay sauce.When you can start to smellyour seeds, they're done.Get 'em off the heat, pop'em into your food processoralong with the other sauceingredients, give 'em a wizand then share in thedelight that is an amazingnut free satay sauce.Ah, chicken seed-tay- Interesting.What?I'm gonna ignore that and movestraight along to this one.Little bit more time involved,but so much better.For this version the chickenis very similar but the sauceis where it gets amazing.Unlike Mike's no cook orJamie's quick hot seed sauce,this one needs cooking out.I'm gonna use exactly thesame ingredients as Jamie didfor his marinade.Basically throw them all intothe Multi Mill blitz up andit's the lemongrass andkaffir lime that givesthis an amazing flavor.Chicken breasts, and they'regoing on soaked bamboo skewersbut the sauce is whereit gets interesting.Loads of roasted peanutsshallots, garlic, chilli sauce,tamarind paste and a wholebunch of other thingsthat we're gonna cook out.And to do it I'm gonna need one of these.I'm gonna start withthe marinade and chickenwhich is the exact same as Jamie's.A bunch of ingredients intothe chopper, make a paste,let it down with water, andmarinate chicken breast slices.Now like with any marinade,the more time you give it,the better, but there's so muchflavour in here that actuallywe're gonna move straight on.So long as you got your bambooskewers soaked in water sothey don't burn under thegrill, so soaked in fact,it should go, whoa dad joke, dad joke.Does that look good?It doesn't look good does it?Just like the other twounderneath a really hot grill andyou go through the phasesof smelling like a saunaas wet bamboo heats up, toperfectly charred chickenat the end.And now an incredible sauce, itstarts with loads of peanutsthey are already roasted andshelled but I'm now gonna addthem to a hot pan and givethem a nice golden color.While those toast off in thepan, I'm gonna peel and halvea couple of shallots, peelsome ginger, some garlic, andhack up two sticks of lemongrass.Now top tip, freshlemongrass, fresh kaffir lime,ingredients like thatmakes such a differencebut they're not cheap and not always easyto get a hold of.I buy them in bulk from anAsian supermarket in London.You can buy 20, 30 lemongrasssticks, freeze them and justwack 'em out whenever you need them.They are a little bit soft,but they have the same amazingflavour in a marinade or sauce.Once you can hear thepeanuts sizzling a little bitin their natural oils andthey've gone a wonderfulgolden brown, lift them upto a crumb in the chopperand then put that to one side in the bowl.By blending it when thepeanuts are warm you get thisphenomenal smell, this finecrumb, and then you can use thesame chopper, the sameblade, to make a paste.Your shallot, garlic,ginger, and lemongrass,all in and blitz up.Add some peanut oil intothe pan you just toastedthe peanuts off in andthen in with your paste.Once that chopped up mixturehas a head start in the oil,everything else goes intothe sauce, your peanut crumb,a whole tin of coconut milk,and the other ingredients.There's a few here that standout from the other guys,shrimp paste, a littleteaspoon goes a long way.Tamarind paste, chilli paste,and I've got palm sugarand this stuff is absolutely brilliant!Just it shave off andit's awesome richnessin a dark brown caramely kinda flavor.So many flavors layering upthere you now need to let thatbubble away for half an hour so thatall the flavours mellow out and balance outand if you add in about 200mil of water to loosen it down,it will begin to reduce downagain in about half an hourback to the same consistency.Now it's up to you, you caneither leave it just like thisonce the sauce is finishedbubbling away or same bit of kitwith the hand blenderattachment and make itsuper creamy by blending in the pan.Then taste it, adjust forseasoning, a little bit more soy,fish sauce, lime, dependingon how you like itand serve it with yourskewers and the garnish.- Ah!- Okay, okay, okay.- Street food spectacular.- We need to eat theseand guys, you're welcome.You're not having all of that.- Spoon yourself a bit of sauce.Straight off it lookslike bright peanut butter.It's got peanut butter consistency to it.- Cheers.- Cheers.- The genius of that recipe is the factthat it's a no cook sauceand it still taste that good.- For a foodie, or a person whocooks at home a lot, it usesa fair few ingredientsbut it is a cheats versionand it doesn't take as long as Ben's.Yet that sauce is incredible.- Peanut butter and coconutmilk combined, that's the simplecheat but you've stillgot all the freshnessof the lemongrass and the gingerand all the other wonderful bitsin there, the lime, and it's great.- The thigh does carry a lotof flavour with it doesn't it?- It's my favorite, I wouldn't go breast.I know that that's sacrilegebut, for you guys watchingbasically this sauce is thecreamiest, freshest, citrusiestpeanut butter you've evertasted and it's absolutelyphenomenal and I thinkyou could put that withso many other different things.- It's no cooked and thereforeserved at room temperaturebut it's equally good warmedup a little bit as well,like it works both ways.- That's a really odd way to say that.I would have probably said not cookedrather than no cooked.(laughs)- It's no cooked.- Come on then.- Right enough of that!- I'm intrigued a bit, I have no idea whatthis is gonna taste like and--- Fabulous!- And ill give you this rightnow, if I'm underwhelmed,I gonna tell you I'm underwhelmed.- Cheers.- Cheers.- Oh that is really wellcooked chicken mate.- The marinade on that is a step abovethe quick sauce covering.That is delicious.- Oh not, a step above?Come on, behave.- Having seeds rather than nutsadds a really interesting texturedifference first of all.But also I think youget more of the flavoursof the lemongrass, the kaffir lime leaves.I think more of the freshnesscomes through rather than thefattiness of the peanut butter.- I'd agree.In the pan you get allof those kind ofwhat they'd call nutty aromasas they're toasting off.But once it's blendedtogether, it's cleaner.- If you're looking for a nutty sauce,but you can't have nuts,that's pretty close- I'm not even sure if it's a compromise.- So I already know thatyou have fantastic chicken.- 'Cause it's the same as yours?- Yes.- Cheers.- Cheers.- I think it has similar profile to these.A little more of that kindof tamarind and shrimp pasteumami sweet tang but withoutthe cloyingness of the firstor the crunch of the second.So it's slightly different,it's smoother, it's creamybut not cloying.- I'd 100% made this becauseI'm me and that is stunningand I actually think for what I want,I think that taste the best.I would absolutely made that as well,and the same with this.I'm not sure whether idhave that as a satay.I'd have that as somethingdifferent perhaps with a salador with, you know when youwanna freshen up something,it's a nice way to improve meatsand salads and grains and things.Isn't it?- I think it's the perfectway for people to be able toenjoy satay if they don'tlike nuts, or can't have nuts.This is really interesting.Right pick a favorite.- I think that is the mostinteresting on the tableand I didn't think that we'd get somethingthat we are that proud of without nuts.That one's my favorite.- Spoiler.- 100% that.That is me.- I'm gonna have to go withthis one purely becauseit doesn't compromise on flavourbut it does compromise on nuts.I think it's perfect.- Well these guys are wrong.Why don't you tell them that inthe comments down below andkeep on suggesting which disheswe should compare next.- They were sensational!- And all the recipesare available down below.- If you liked the video giveit a like, if you haven'tsubscribed already, then subscribe.Click the bell get notifiedevery time we upload a video.That Wednesdays and Sundays at 4:00 p.m.See you soon!(laughs)- nearly.As we mentioned, we don't just maketop quality YouTube videos.- Lol!- We built the Sorted Clubwhere we use the best thingswe've learned to create stuffthat's hopefully interestingand useful to other food lovers.Check it out if you're interested.Thank you for watching, andwe'll see you in a few days.- This is literally gettingmade, a lot in my house.\n"