Satay Sauce, where did I go wrong?

[BettySwollux]

Watched Ainsley Harriot today making chicken satay.
4 spoons peanut butter.
2 spoons dark soy sauce.
Can of coconut milk.
Dash of tabasco.
Mix in bowl, then heat and serve.

Looked lovely, so I went to shops for ingrdients.
Came home, did what Ains did.

Easy right?
NO
Was bloody minging.
All four of us had one mouthful, pulled a face and scraped it in the bin (which really annoyed me - I hate waste)

Have you made satay before? Where did I bugger it up?

I am usually a pretty good cook, and cant see what I did that made it so inedible [melon scratcher emoticon].
TBF I didnt do the faffy hand gestures, but does that really matter?

[PortAndLemon]

I made a good one yesterday (well, a random teenager tried it and pronounced it good)...

2 shallots, finely chopped
0.5 tsp ground coriander
0.5 tsp ground cumin
0.25 tsp turmeric
1 tbsp fish sauce (from Thai supermarket or oriental aisle at regular supermarket)
2 tbsp boiling water

Mix.

Proably better when cooked (e.g. marinate something in it and then grill, which is what I was doing) than uncooked but the uncooked leftovers still tasted good.

[PortAndLemon]

I'd think too much coconut and too much soy in yours, probably.

[PortAndLemon]

Oops, sorry, forgot

3 tbsp peanut butter (I used crunchy)

[BettySwollux]

Thats how Ains did it tho, and his looked really nice.
Has put me off trying again I think.
Spag bol tomorrow then.

I rescued the chicken and baked it in the oven, and that was ok, but not in the sauce served with rice, was quite sickly.

[PortAndLemon]

Well, yours looked really nice...

[PortAndLemon]

Looking at his recipe here, it calls for coconut cream / creamed coconut, where you mention using coconut milk. The two are quite different.

And it's interesting that in that version he doesn't use soy...

[BettySwollux]

Thanks Portandlemon, didnt realise coconut milk/cream were different.
I watched it on sky food channel and he defo used dark soy, but seems to be same recipe otherwise.