Gai Baan Pad Prik Sataw (Stir-Fried Chicken with Curry Paste and Stink Beans)

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Sataw (stink bean) grow well in the South. They have a strong smell and are served with many kinds of dishes, including stir-fried chicken or pork with curry paste and stir-fried pork with chili paste.


Sataw is high in protein, carbohydrate, calcium, phosphorus, iron and vitamins A, B1, B2 and Niacin. Having Sataw reduces blood pressure and blood sugar, provides antibacterial protection and helps pass intestinal gas.


400 grams chicken cut into bite-size pieces
1 cup stink beans (sataw)
1 each red chee-fah chili, sliced thinly crosswise
1 tsp. fish sauce
1 tbsp. coconut cream
2 tbsp. vegetable oil
A pinch of sugar

Ingredients for curry paste
10 each dried chilies
15 each bird eye chilies
¼ cup thinly sliced lemongrass
10 each garlic cloves
2 each red shallots
¼ cup thinly sliced galangal
1 piece turmeric, 2 inch long
2 tsp. kaffir lime zest
2 tsp. salt
1 tsp. peppers
1 tsp. shrimp paste


1. Pound all of the ingredients for curry paste until well blended and paste formed.
2. Stir-fry the red curry in hot oil over medium heat until its aromatic.
3. Add the chicken, and stir-fry until cooked thoroughly.
4. Add the stink beans, and stir-fry until well mixed. Season with the fish sauce and the sugar. Remove from the heat.
5. Garnish with the coconut cream.