Stink Beans with Shrimp

Sataw (Stink Beans)

Despite their strong, peculiar smell, stink beans—or sataw—are popular in south Thailand, where they grow profusely in the hot, humid climate. When sataw are cooked with shrimp and red curry paste, another abundant food source in the region, the result is a popular and healthy Thai dish.

Recipe Servings: 4

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

1 cup (170 g) sataw (stink beans)
2 Tbsp (30 ml) coconut oil
1 Tbsp (15 ml) red curry paste
2 Tbsp (30 ml) water
1 cup (325 g) shrimp, shelled and cubed
1 Tbsp (15 ml) fish sauce
1 tsp (5 ml) salt
1 tsp (5 ml) sugar
Steamed rice, as needed for serving

Directions

Thaw sataw (stink beans) and break them in half.
Place coconut oil in a wok or skillet set over medium heat.
Add curry paste to the hot oil and fry for 2 minutes.
Add beans and water, stirring to coat with paste, and cook for 2 minutes.
Add shrimp, mixing well, and cook for 2 minutes.
Add fish sauce, salt, and sugar, cooking for 5 minutes. Don’t overcook shrimp.
Serve hot with steamed rice.