How do I find stink beans for Thai Stink Beans with Shrimp?

Stink beans, or petai beans, are often sold in Asian grocery stores. If you can’t find them fresh, some stores carry them frozen. Either way, they’re essential for making authentic Thai Stink Beans with Shrimp .

Can I substitute the shrimp in Thai Stink Beans with Shrimp?

Yes, you can replace the shrimp with chicken, pork, or tofu. Each variation brings a slightly different texture and flavor, but the dish still remains delicious.

Are there any health concerns or side effects with Thai Stink Beans with Shrimp?

The main side effect of Thai Stink Beans with Shrimp is the strong smell that lingers in your breath and urine. It’s harmless and completely natural, but if you’re eating it before a big meeting, keep that in mind.

What does Thai Stink Beans with Shrimp taste like?

Thai Stink Beans with Shrimp has a unique taste that’s spicy from the curry paste, savory from the shrimp paste, slightly bitter from the beans, and balanced by the sweetness of shrimp. The flavor is bold but beautifully harmonious.

Thai Stink Beans with Shrimp – Delicious Authentic Recipe

Description

Thai Stink Beans with Shrimp is a bold and authentic southern Thai stir-fry made with fresh shrimp, stink beans (petai), and a fiery southern curry paste. This dish is packed with spicy, savory, and slightly bitter flavors, creating a truly unique balance that represents the heart of Thai cuisine.

Ingredients

Scale

400 grams shrimp (peeled and deveined, tails optional)
2–3 heaping tbsp southern Thai curry paste
1 cup shelled stink beans (about 6 pods)
½ tsp shrimp paste
½ tbsp oyster sauce
½ tbsp sugar (optional, adjust to taste)
6–8 kaffir lime leaves (torn)
2 tbsp oil for frying

Instructions

Make a batch of southern Thai curry paste, or prepare store-bought curry paste if available.
Peel and devein the shrimp, leaving the tails on if desired for presentation.
Peel the stink beans by slicing the pods, removing the tough outer skin, and discarding the beige inner skin.
Heat 2 tbsp of oil in a wok over medium heat.
Add the curry paste and shrimp paste, stir-frying for 30–60 seconds until fragrant.
Add the shrimp and stir-fry for 30 seconds until they begin turning pink.
Toss in the stink beans and stir-fry for another 30–45 seconds, keeping the beans crunchy.
Season with oyster sauce and sugar, stirring to coat evenly.
Add torn kaffir lime leaves, mix well, and serve hot with steamed jasmine rice.

Notes

You can substitute shrimp with chicken, pork, or tofu.
Always remove the inner beige skin from stink beans for better texture.
If the curry paste sticks, add a splash of water to create a light sauce.
Use less sugar or omit it for a healthier, less sweet version.
Serve immediately for best flavor and texture.

Nutrition

Serving Size: 1 plate
Calories: 320
Sugar: 3g
Sodium: 780mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 5g
Protein: 28g
Cholesterol: 180mg

Keywords: Thai Stink Beans with Shrimp, Goong Pad Sataw, Petai beans recipe, Authentic Thai stir-fry, Shrimp paste curry, Southern Thai dish