Stink Beans with Shrimps (Goong Pad Sataw)
Stink Beans or parkia speciosa are a well known ingredient in the southern part of Thailand. But they could be found in Indonesia, Malaysia and Singapore. Stink beans have, as the name suggests, a bit of a strong taste and aroma. The real aroma comes, as well as asparagus, a few hours after eating them. I guess you know what I mean. But this fact doesn’t stop the beans from being a super tasty vegetable. In this authentic recipe you just need seven ingredients to get a delicious, and of course spicy, dish.
250 g shrimp
3 tbs Southern Thai Curry Paste
300 g stink beans
½ tsp shrimp paste
½ tbs oyster sauce
6 kaffir lime leaves
2 tbs neutral oil
½ tbs sugar (optional)
First prepare shrimp by taking off the head and peeling the shell. Now take the beans and peel of the outer shell with a sharp knife.
Place your wok on a medium heat and add oil. Add curry paste and shrimp paste and stir well. It should not stick to the bottom of the pan. Stir of about 1-2 minutes.
Add shrimp and stir fry for about 30 seconds. They should start to turn from transparent to pink orange in color. If the curry paste starts to get dry, you can pour in a splash of water.
Stir in stink beans and stir fry for about 30 seconds more. Season with oyster sauce and sugar.
At the end remove stems of the kaffir lime leaves and chopped them into small slices. Stir into the curry. Serve Goong Pad Sataw with fresh cooked rice.
The amount of curry paste is the way it is used in Thailand. If you can’t handle to much spiciness reduce the quantity.
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