I make a delicious 10-minute satay sauce every week-it's so easy to make

I love chicken and prawn satay. It's one of my favourite takeaway dishes and is delicious on skewers with fresh steamed rice. However, up until a few months ago, I never thought to make my own satay sauce. I always thought it seemed like far too much effort, and so I always ditched the idea and made something easy, like my air fryer salmon.

But having discovered BBC Good Food's easy satay sauce recipe recently, I decided to give it a go. The recipe only requires six ingredients, many of which I happened to have on hand, and can be prepared in 10 minutes.

The only problem with this recipe is that it's quite addictive. Once you try this sauce, you'll keep going back for more, and then you won't have enough for your dinner.

I have used this satay sauce on prawns, stir fries, chicken and even just with plain sushi rice for a quick lunch.

Recently, I paired the sauce with pan-fried prawns, while my husband used it in a stir-fry with soy-baked shiitake mushrooms and cashew nuts sprinkled on top.

For extra flavour, you can incorporate a flavoured honey. I used miso honey for this version, but you can use hot honey, ginger honey or plain honey if you wish.

I also used mild curry powder, as I can't tolerate a lot of spice, but you could use a spicier curry powder depending on how hot you want it.

How to make an easy satay sauce

Ingredients

• Half lime, juiced
• One tsp clear honey
• One tbsp soy sauce
• One tbsp curry powder
• Three tbsp smooth peanut butter
• 165ml can of coconut milk

Method

Mix the lime juice, honey, soy sauce, curry powder and peanut butter in a small bowl until a paste is formed.

If it's too stiff, add a splash of water to loosen it up.

Transfer the paste to a small pan with the coconut milk and heat gently for 5 minutes, stirring continuously, until well combined.

The sauce will deepen in colour and thicken the longer it's on the hob.

Serve with chicken skewers, prawns, in a stir fry or however you like.