Thai cuisine · Meat & Kebab

Gai Pad Sataw

Southern Thai stir-fry with chicken, stink beans and shrimp paste, seasoned boldly spicy.

Ingredients · for 4 servings

• 500 g boneless chicken thigh
• 200 g stink beans (sataw, or broad beans)
• 2 tbsp red curry paste
• 1 tsp shrimp paste (kapi)
• 6 cloves garlic
• 4 Thai chilies
• 2 tbsp oyster sauce
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 1 red bell pepper
• 3 tbsp vegetable oil
• 100 ml water

Instructions

1. Remove the stink beans from their pods, halve them and blanch in boiling water for 5 min. to mellow the flavor; then shock in cold water.
2. Cut the chicken into thin strips, coarsely chop the garlic and chilies, and cut the bell pepper into wide strips.
3. Heat the vegetable oil in a wok until very hot, fry the garlic and chilies for 30 sec., then add the curry paste and shrimp paste and fry for 2 min. until intensely fragrant.
4. Add the chicken strips and fry over high heat for 4–5 min. until browned outside and just cooked through inside.
5. Stir in the stink beans and bell pepper, deglaze with oyster sauce, fish sauce, palm sugar and the water, and simmer uncovered for 3–4 min. until the sauce coats the meat glossily.
6. Season boldly and serve immediately hot with jasmine rice while the beans still have bite.