I found a recipe for a satay sauce that includes coconut milk, peanut butter, some minced onion, soy sauce, brown sugar and red pepper flakes. I’ll never use the whole batch in a few days’ time, and it would be a nuisance to make less than the full batch. Normally I freeze extra portions, but I’m not sure that would be necessary or desirable with the coconut milk or peanut butter. Can I just keep this in my fridge? How long can I keep it?
Since bacteria abhors oil, and combined peanut and coconut is oily as hell, I’d say your only short-term danger is the fat going rancid. Eliminate as much oxygen as you can from the container you keep it in, and you should minimise the speed of rancidity. Personally I’ve made this stuff before and had it last for two months in a small sealed container in the fridge. It may have lasted longer, but I was hungry, and it’s so tasty.