Thai Stink Beans with Shrimp Recipe (วิธีทำ กุ้งผัดสะตอ)

By Mark Wiens 34 Comments
วิธีทำ กุ้งผัดสะตอ
Thai stink beans and shrimp recipe (วิธีทำ กุ้งผัดสะตอ)

Stink beans are one of my favorite things to eat in the entire world.

To me, they are little beans of joy – little morsels of power and flavor, packed with vitamins, and both their taste and texture excites me like I’m a little kid on a roller coaster.

Alright, anyway, you probably have guessed that I’m a little obsessed with stink beans, and that would be an understatement. I could eat them everyday.

parkia speciosa
The official name for stink beans is parkia speciosa

What are stink beans?

Stink beans, officially known as parkia speciosa, have been one of my favorite foods for many years now.

In Thai they are known as sataw (สะตอ), but you might also hear them called petai, bitter beans, stinky beans, smelly beans etc.

They are popular throughout southern parts of southeast Asia, especially in Indonesia, Malaysia, Singapore, and the south of Thailand.

I remember years ago when my wife Ying, who is from the south of Thailand, introduced me to stink beans – it was love at first bite.

Stink beans have a bit of a strong taste and aroma. Some compare them to natural gas, and though I do admit that they have a bit of a “gassy” taste, it’s glorious at the same time.

The real aroma comes a few hours after eating a bunch of stink beans, when you urinate, and the strong smell of sulfur is released. Have you ever eaten a lot of asparagus? Stink beans offer a similar smell.

When it’s stink bean season in Thailand, my mother in-law buys fresh stink beans at the market just about everyday (mainly because she and I both love them).

Thai curry paste recipes
Southern Thai curry paste

I love to eat them raw, accompanied by southern dry meat curry, or boiled in coconut milk, but my favorite way is in a dish called goong pad sataw (กุ้งผัดสะตอ), stink beans stir fried with shrimp and southern Thai style curry paste.

Most of the time, stink beans are cooked with other strong ingredients, like garlic, chilies, and shrimp paste.

Other strong tastes, complement and enhance the natural flavor of stink beans.

southern Thai food
One of the favorite Thai dishes

You’ve probably heard me say, “this is my favorite dish,” about many different dishes… but I can REALLY say, this is one of my ultimate favorite dishes.

stink beans
Stink beans – also known as petai

Preparing the stink beans

One of the other names for stink beans is “twisted cluster bean,” because the beans come housed in a pod that’s slightly twisted, kind of like a strand of DNA.

In order to prepare the beans, it’s easiest to take a knife, and make a cut on one side of the bean, and then fold the skin over to peel it out of its shell.

There’s a little cream colored film on the outside of the bean (inside the shell), which doesn’t hurt to eat, but normally it’s also peeled and discarded.

petai recipe
Peeled stink beans

The beans take a little time to peel, but it’s worth it.

Occasionally you’ll find little worms in the stink beans… this just means they are healthy and fresh – and I guess the worms know good food when they taste it too!

For this recipe, I used 6 stink bean pods, which equaled probably about 1 full cup of peeled stink beans or so.

It really doesn’t matter how much you use, but the more the merrier in my opinion.

Thai recipes
I’ll use shrimp for this recipe

Along with stink beans, I’m a huge lover of shrimp, which is why I like to cook stink beans with shrimp.

However, you can also make this same recipe with any type of meat you like – chicken, pork, beef – whatever you have available.

goong pad sataw (กุ้งผัดสะตอ)
Serve goong pad sataw (กุ้งผัดสะตอ) with hot rice

Once you’ve finishing cooking the goong pad sataw (กุ้งผัดสะตอ), the best way to eat it is along with a fresh hot plate of steamed rice.

The shrimp should be firm and juicy, the stink beans should be crisp and fresh, and the curry sauce is where all the stunning flavor comes from – the chilies, garlic, turmeric, lemongrass, and kaffir lime leaves all work together for a flavor that will blow your mind.

If you give me a plate of goong pad sataw (กุ้งผัดสะตอ) and a hot fresh plate of rice, I will be very happy, every single time.

(If you can’t see the video, watch it here)

Stink beans and shrimp recipe (วิธีทำ กุ้งผัดสะตอ)

Time: If you already have the southern Thai curry paste ready, it will only take about 15 minutes of so to make this dish
Recipe size: I can eat what this recipe makes by myself, but it should be good for 2 – 3 people or so, as long as you have a few different dishes at the table, eating family style
Cooking utensils: wok / frying pan
Flavors: Spicy and salty
Eat it with: Hot fresh rice, and some other southern Thai dishes

5.0 from 5 reviews

Thai Stink Beans and Shrimp Recipe (วิธีทำ กุ้งผัดสะตอ)

Prep time

Cook time

Total time


One of the most beloved of all the dishes from the south of Thailand is a dish called goong pad sataw (กุ้งผัดสะตอ), which is stink beans stir fried with southern Thai curry paste. Stink beans (สะตอ), which are also known as petai, bitter beans, or cluster beans, are popularly eaten throughout the islands of southeast Asia, in Indonesia, Malaysia, and southern Thailand. For myself, they are one of my favorite things to eat in the world, especially when stir fried with shrimp and curry paste. Hope you enjoy this recipe, it’s a true local southern Thai dish, and one of my favorite dishes in all of Thailand. Make sure you also watch the video of this recipe here.
Recipe type: Thai Recipe
Cuisine: Southern Thai food
Serves: 1 plate

  • 400 grams shrimp (you can also make this recipe with chicken or pork)
  • 2 – 3 heaping tbsp southern Thai curry paste (recipe here)
  • 1 cup of shelled stink beans (I used 6 pods, and you can use more or less)
  • ½ tsp shrimp paste
  • ½ tbsp oyster sauce
  • ½ tbsp sugar (This is the Thai way, but I like to use less or none)
  • 6 – 8 kaffir lime leaves
  • 2 tbsp oil for frying

  1. The first step is to make a batch of southern Thai curry paste, or if you already have some on hand (homemade or from a can / bottle) you can get started on the next steps right away.
  2. Prepare the shrimp by taking off the head and peeling the shell, and then devein them. If you want to prepare your shrimp Thai style, peel the body, but leave the tail on.
  3. Stink beans grow in a long twisted hard pods, so the first thing to do is peel the stink beans out of the outer shell. The skin is quite tough so it’s easiest to take a sharp knife and slice the bean, almost in half first. Then peel back the skin and remove the stink bean inside. You’ll also see an inner, beige colored skin that coats the stink beans, and you want to remove that too. Go through all the pods and remove all the stink beans – this will probably take a few minutes. If you haven’t watched the video yet, make sure you watch it for a better explanation of how to peel the stink beans. That’s all for the prep work, it’s time to get stir frying.
  4. Put your wok or frying pan on a medium heat and add about 2 tbsp of oil. I normally like to use less oil when I stir fry Thai food, but with this stink bean curry recipe, you really need to add some oil so the curry paste gets nice and fragrant when frying and doesn’t stick to the bottom of the pan.
  5. When your oil is sizzling hot, add in the curry paste, first start with 2 tbsp. – you can always come back and add more later if it’s not flavorful enough. Then add about ½ tsp of shrimp paste.
  6. Stir fry the curry paste, working it into the oil, and scraping it off the bottom of the pan. Immediately you should start to smell those beautiful chilies, the lemongrass and the turmeric. Keep stir frying for about 30 seconds to 1 minute, making sure the paste doesn’t burn, but is nice and fragrant.
  7. Add the shrimp, and stir fry continuously for about 30 seconds. The shrimp should pretty quickly start to turn from transparent to pink orange in color. If the curry paste starts to get dry, you can toss in a splash of water, and that should give you some liquid to work with as well as a little extra sauce.
  8. Then toss in the stink beans, and stir fry for about another 30 seconds or so. You want to keep frying hard so the curry paste doesn’t stick to the pan.
  9. Season with ½ tbsp of oyster sauce and ½ tbsp of sugar (the normal Thai way is to use sugar, so I showed it this way in the recipe, BUT, when I cook it myself I normally omit the sugar or use just a tiny bit – so up to you how much sugar you want to add).
  10. Again, if your goong pad sataw (กุ้งผัดสะตอ) get’s dry, add another splash of water, and then stir fry for just another minute.
  11. The final step is to take 6 – 8 kaffir lime leaves, and tear them off the stems directly into the curry. When you tear the kaffir lime leaves, it will release their flavor. Stir fry for just 10 seconds, and then turn off the heat.
  12. Immediately dish it onto a serving plate, and you’re ready to start eating.

Before you start cooking, you might want to begin by putting on a fresh pot of rice to start steaming. That way, as soon as you’re done cooking, you’ll be ready to dig in!

stink beans recipe
Stink beans with shrimp recipe (วิธีทำ กุ้งผัดสะตอ)


Years ago, when I first came to Thailand, Ying (my wife now), handed me a dish her mom had cooked, “this is goong pad sataw (กุ้งผัดสะตอ),” she said.

As I took my first bite, I almost could not believe how good it was, the flavor of the curry was spicy and teeming with flavor, and the sataw (สะตอ), which I later found to be stink beans in English, were crisp and ecstatically unique and flavorful.

Goong pad sataw (กุ้งผัดสะตอ), stink beans fried with shrimp and southern Thai curry paste, has been one of my favorite Thai dishes for a very long time now, and still today, I eat it nearly everyday during stink bean season, and my mother in-law cooks it all the time.

Hope you enjoy this stink beans recipe (วิธีทำ กุ้งผัดสะตอ), and if you can get ahold of some stink beans, you’ve got to try this out.

Have you tried stink beans? Let me know what you think about this recipe in the comments below. Thank you!

34 comments. I'd love to hear from you!

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  • Jack W Smith

    1 week ago

    Mark, we have watched your video’s for several years now. My wife, As
    We love your videos Mark and have enjoyed your sharing your food experiences. Blessings

  • Kris Edwards

    6 months ago

    I recently broke my foot and wasn’t able to go to work so got into watching food bloggers online, found mark and seriously got into Thai food now i can’t live without it. Most Thai restaurants near me do western takes on Thai which compared to the real thing is no where similar, i have a Ant that is Thai and i love her food. I’ve cooked this myself with my homemade curry paste and wow fantastic, i admit you need the stink beans and with long beans its not quite the same the stink beans make it for me.
    Great work mark keep the recipes coming.

  • Generasi Hijau

    1 year ago

    Okey right

  • Adman Hemlar

    2 years ago

    No matter what recipe you do, it impresses me a lot. This dish looks really nice. In Pittsburgh, we don’t get such good Thai dishes like these. Thank you for posting it.

    • Joel Bruner

      1 year ago

      Hi Adman! Thanks for writing. Good luck with your continued search for authentic food – if you have patience, Im sure it will pay off (and let me know too what you end up finding!). All the best, cheers!

  • Jon Gass

    2 years ago

    Just had this dish at Ban Rim Nam Restaurant on Koh Yao Yai and was excellent. Perfect balance of bitter, salty, and spicy. They refer to them as cluster beans on the menu.

  • cakmaman

    2 years ago

    wow looks delicious, i love so much stink beans. btw im from indonesia, thanks so much mark wiens for your recipe

  • Andy

    2 years ago

    Made it yesterday and was blown away by the flavours. So full on! I used a mortar and pestle but I very lightly pulsed the ingredients to 5mm chunks in a food processor beforehand which made the task much easier. Was wondering if soaking the dried chillies would help too. I scoured the Asian shops in Springvale (Aus) for fresh sataw and could only get frozen but they were enough to get the taste. Fresh would be a whole new level I’m sure.

    But for me the highlight is that paste.It smells good raw but wait until you fry it. Absolutely amazing. Will be making this on a regular basis I imagine and can’t wait to try other recipes with this paste. A great recipe thanks Mark.

  • Priya

    3 years ago

    I was born in Thailand and was one of my flavored beans. Since I live in US and it is not easy to find.
    I also followed you on FB. Make me missed Thailand and have not been back for 30 + year.

  • Elizabeth

    3 years ago

    I used to eat this almost daily when we lived in Phuket! Because sataw aren’t grown up here in Chiang Mai I rarely see them and most restaurants don’t serve southern curry paste based dishes. Also miss gaeng som pla so much!

  • Donna Jones

    3 years ago

    hmm, looking at the stink bean pods, they remind me of fava (broad) bean pods on steroids. I presume that fava/broad beans might make a reasonable, though different flavoured, substitution?

  • Eddie

    4 years ago

    It’s one of my favourite Thai dishes. I cook it myself in the same way you described. You love this dish or you hate it but to me it’s delicious. Very healthy specially for the urine system.

  • Fred Prost

    5 years ago

    I substituted Fava beans tonight….wonderful

  • Win

    5 years ago

    Hello Mark,
    please could you find me a recipe for ‘Son in-law’s Bollocks’? I’m in England and my key board doesn’t have Thai language or I’d just write it in Thai. English phonetics and ‘Kai Luk Koi’. I’ve forgotten the recipe having not made it for a long time.
    Thanks very much

    • Mark Wiens

      5 years ago

      Hey Win, oh glad to hear you like that dish, I do too. I’ll see if I can get a recipe!

  • Hong

    6 years ago

    First of all, I would like to thank you for showing us the video on ‘HOW’ to stir-fry the “KUNG – PAT – SATOR” (I hope you don’t mind that I used my own pronunciation) but, on the other hand, I hate you for I can’t have the lovely dish after you had finish cooking it? (Just joking)

    I had several times in Malaysia, where they called it stir-fry “PETAI PRAWNS’ in Malay words. It was my very favourite dish and yet you have show us how to cook it ourselves at home.

    Once again, thank you so much for your kind effort, Mr Wiens.

    • Mark Wiens

      6 years ago

      Hey Hong, haha, you’re welcome, and I’m happy to hear stink beans and shrimp is one of your favorite dishes as well. Thank you for reading, hope you can make this dish soon!

  • Xochitl

    6 years ago

    I first had sator beans at a restaurant in LA called Jitlada – they are addictive! After that I was on a mission to find them and cook with them. I found on Amazon jars of them but can’t get the fresh. I’m happy enough with the jars but would love to get fresh!!

    • Mark Wiens

      6 years ago

      Hey Xochitl, Wow, awesome to hear they were available at a restaurant – was that just a special occasion you think? Or are they available all the time? I’ve been hearing news that they are becoming more well known throughout the world because of their health and energy boosting properties. Hopefully they will be available fresh in the US in the future.

      • Xochitl Gonzalez

        6 years ago

        Yes, they’re on the menu but once I ordered a dish that had them and they were substituted with another item, so they do run out. I’m not sure if the sator beans they serve are fresh or jarred like the ones I get. I was going to try to plant until I realized they grew on a tree! I’d thought I’d offer a free ride from the LA airport to anyone coming from Thailand who brings me some fresh beans! ;o)

        • Mark Wiens

          6 years ago

          Haha, sounds good. I have the same plans for growing a tree if I ever own a house in Thailand. Might take you up on the stink beans exchange!

          • Xochitl Gonzalez

            6 years ago

            Sounds good!! Made this the other night with a cheat – used a store bought red curry paste, but was still delicious!

          • Mark Wiens

            6 years ago

            Good to hear that Xochitl, glad it turned out well!

  • Sofia

    6 years ago

    Hello Mark
    I love stink beans and I love shrimps. I sometimes make this when I have some fresh stink beans. As a Malaysian living abroad, the flavour of stink beans just takes me back home, if that makes sense. In Malaysia, squid (cut into rings) is sometimes used instead of shrimps. I like my stink beans quite raw in this dish. Thanks for sharing, Mark. As always, you provide great pictures and great recipes. I will make this next week when the local Thai grocery shop receives their weekly shipment (stink beans) from Thailand.

    • Mark Wiens

      6 years ago

      Hey Sofia,

      Yes, so glad to hear you love stink beans as well, and also that you can get them where you’re living. With their health benefits I think stink beans are starting to be available more commonly outside of SE Asia, which is fantastic. Enjoy the cooking!

      • Sofia

        6 years ago

        Greetings Mark!
        I got my fresh stink beans from this week’s delivery from Thailand. So happy! So will give your recipe a go for sure. Also love raw stink beans with jasmine rice, nam prik kapi and some plain grilled fish.

  • Roopa

    6 years ago

    Hi Mark
    I was watching a food show in tv today about Malaysian steet food. There I saw Sataw/Petai and immediately got intrigued to find more about it. Thats how I came across your page. You know why, coz this peculiar smelling bean is an integral part of our cuisine too. Iam from Manipur, India. Here we call it Yongchak. And prepare primarily with fermented fish (ngaari). This is a seasonal bean and must tell you is eagerly waited by all.

    • Mark Wiens

      6 years ago

      Hi Roopa, great to hear from you, thank you for sharing, and I’m happy to hear it’s an ingredient popular in your cuisine as well. On a side note, I visited Nagaland about 3 years ago and I loved it. I would love to travel more in that region of northeastern India. Thank you for connecting!

  • Barbara

    6 years ago

    Mark, looking at this recipe makes me want to cry. I had stink beans and shrimp at the home of a friend in Bangkok. It was so, so unbelievably delicious and that’s saying a lot because Thai cuisine is doubtless one of the best in the world. Now back home in the U.S. there’s not a stink bean to be found. Hopefully someday I’ll get back to beautiful Thailand and have them again.

    I love your site. I made your salt covered grilled fish last weekend (yum!) and plan to make the turmeric and garlic fish this coming weekend.

    I hope you continue to post new recipes.

    Thank you,

    • Mark Wiens

      6 years ago

      Hey Barbara, great to hear from you, glad that you love stink beans as well. I don’t think I’ve ever seen stink beans in the US, but you may be able to order them online somewhere? Glad you liked the pla pao and enjoy the turmeric fried fish!

  • Elizabeth

    6 years ago

    I eat this almost everyday! My all time favorite dish after gang som!

    • Mark Wiens

      6 years ago

      Hi Elizabeth, awesome to hear that, I think we may have the same taste buds, my two favorite dishes too.