Thai cuisine · Vegetable Dishes

Pad Prik Gaeng Sator

Southern Thai stink beans stir-fried with red curry paste and tofu, bold and slightly bitter.

Ingredients · for 4 servings

• 200 g stink beans (sataw, or substitute broad beans)
• 3 tbsp red curry paste
• 300 g firm tofu
• 4 kaffir lime leaves
• 3 tbsp light soy sauce
• 1 tbsp palm sugar
• 100 ml vegetable stock
• 4 tbsp vegetable oil
• 2 red chilies
• 1 tbsp lime juice

Instructions

1. Remove the stink beans from their pods, peel off the thin skin and halve the seeds lengthwise; cut the tofu into 2 cm cubes.
2. Heat 2 tbsp oil in a wok and fry the tofu for 5–6 min. until firm and golden brown all over; remove.
3. Add the remaining oil, stir in the red curry paste and roast for 2 min. over medium heat until it turns dark and glossy and the oil takes on a red tinge.
4. Add the stink beans and fry for 3 min., stirring, in the paste so they absorb the seasoning and their edges brown slightly.
5. Pour in the soy sauce, palm sugar, stock and the lime leaves cut into strips, and simmer uncovered for 3–4 min. until the sauce clings thickly to the beans.
6. Fold in the tofu and the diagonally sliced chilies, adjust with lime juice and serve with jasmine rice.