Phat Sator

1. 1

   Prepare the Stink Beans

   If using fresh stink beans in pods, carefully slice open the tough outer shell lengthwise with a sharp knife. Peel back the skin and remove each bean. The beans have a beige inner coating that should also be removed. Cut larger beans in half lengthwise. Place prepared beans in a bowl of water to prevent discoloration. If the beans are pre-shelled, simply rinse and drain them.

   10m

   Tips:

   • Handle stink beans gently as they can be delicate. Fresh beans are preferable to frozen or canned for the best texture and flavor. Stored in an airtight container, prepared beans will keep in the refrigerator for up to one week.

2. 2

   Prepare the Proteins

   Peel and devein the shrimp, leaving the tails attached for authentic presentation. Pat dry with paper towels. If the ground pork seems too lean, it's fine - the dish uses cooking oil. Have all ingredients measured and ready, as the cooking process is quick once you start.

   5m

   Tips:

   • Room temperature shrimp cooks more evenly. Make sure all ingredients are prepped and within reach before you start cooking - this is essential for stir-frying.

3. 3

   Heat the Wok and Toast the Curry Paste

   Set a wok or large skillet over medium to medium-high heat. Add 2 tablespoons of oil and swirl to coat the wok. When the oil is shimmering and hot (but not smoking), add the Southern Thai curry paste and shrimp paste together. Stir-fry for 30 seconds to 1 minute, stirring constantly, until the paste becomes very fragrant and the oil begins to separate and turn a deeper red-orange color.

   1m

   Tips:

   • The curry paste should sizzle when it hits the hot oil. Keep stirring to prevent burning. The paste is ready when it smells intensely aromatic and has darkened slightly in color.

4. 4

   Cook the Ground Pork

   Add the ground pork to the fragrant curry paste. Use a spatula to break the pork into small pieces, stirring constantly to coat the meat with the curry paste. Cook for 2-3 minutes until the pork is mostly cooked through and no longer pink. If the mixture looks too dry and starts to stick to the wok, add 1-2 tablespoons of water to prevent burning.

   3m

   Tips:

   • Keep the heat at medium to prevent the curry paste from burning. The pork should be broken into small, bite-sized pieces for even cooking.

5. 5

   Add the Shrimp

   Once the pork is cooked, add the shrimp to the wok. Stir-fry for 30 seconds to 1 minute until the shrimp just begin to change color to pink-orange. They should be about 70% cooked at this stage as they will continue cooking with the other ingredients.

   1m

   Tips:

   • Don't overcook the shrimp at this stage - they cook very quickly and will become rubbery if overcooked. They should still be slightly translucent in the center.

6. 6

   Add Stink Beans and Season

   Drain the stink beans and add them to the wok. Toss everything together for 30 seconds to coat the beans with the curry mixture. Add the fish sauce, oyster sauce (if using), and palm sugar. Stir-fry vigorously for 1-2 minutes, tossing constantly. The stink beans should be heated through but still maintain a slight crunch. Taste and adjust seasoning if needed - the dish should be savory, slightly sweet, and spicy.

   2m

   Tips:

   • Don't overcook the stink beans - they should retain some firmness and crunch. If the mixture seems too dry, add a splash of water. The beans are the star of this dish, so you want their unique flavor and texture to shine.

7. 7

   Finish with Aromatics

   Add the sliced fresh red chilies and hand-torn kaffir lime leaves to the wok. Stir-fry for just 30 seconds to 1 minute to release the aromatic oils from the lime leaves and chilies. Remove the wok from the heat immediately - you don't want to overcook these fresh aromatics.

   1m

   Tips:

   • The kaffir lime leaves should remain bright green and fragrant. Tearing them by hand releases more of their essential oils than cutting with a knife.

8. 8

   Serve Immediately

   Transfer the phat sator to a serving plate. Serve immediately while piping hot with steamed jasmine rice. The dish is traditionally enjoyed family-style, where everyone takes portions to eat with their rice.

   1m

   Tips:

   • This dish is best eaten immediately as the stink beans can lose their optimal texture if left to sit. The intense flavors pair perfectly with plain steamed rice, which helps balance the richness of the curry paste.

• •Fresh stink beans are essential for authentic flavor and texture - frozen or canned beans lack the characteristic crunch and intense aroma.
• •If you can't find Southern Thai curry paste, regular Thai red curry paste can be used with the addition of 1 teaspoon of ground turmeric or fresh turmeric.
• •Shrimp paste (gapi) is non-negotiable for authentic flavor - it provides crucial umami depth that defines Southern Thai cuisine.
• •The dish cooks very quickly once you start, so have all ingredients prepped, measured, and ready before heating the wok.
• •Don't skip the kaffir lime leaves - they provide the essential citrus-floral aroma that distinguishes this dish.
• •Stink beans have a strong aroma that intensifies after eating - this is characteristic and loved by fans of the dish.
• •The beans should maintain a slight crunch when cooked - overcooking makes them mushy and less appealing.
• •If preparing stink beans ahead, store them in an airtight container in the refrigerator - they will stay fresh for up to a week.
• •For a vegetarian version, omit the shrimp and pork, and use extra firm tofu or mushrooms. Replace fish sauce with soy sauce.
• •Leftover phat sator can be stored in the refrigerator for 2-3 days, though the beans will lose some of their crunch when reheated.

• •
  Steamed Jasmine Rice

  Essential accompaniment - the plain rice balances the intense, spicy curry paste and allows the unique flavor of the stink beans to shine.

• •
  Thai Iced Tea (Cha Yen)

  The sweet, creamy beverage provides cooling relief from the spicy curry and complements the bold flavors beautifully.

• •
  Fresh Vegetables

  Serve with cucumber slices, raw cabbage, and yard-long beans for textural contrast and to help refresh the palate.

• •
  Tom Yum Soup

  A sour and spicy soup provides a complementary flavor profile and helps balance a meal featuring phat sator.

• •
  Gaeng Som (Southern Thai Sour Curry)

  Another Southern Thai curry that pairs well, providing sour notes to contrast with the rich, spicy phat sator.

• •
  Kai Dao (Thai Fried Egg)

  A crispy-edged fried egg with runny yolk adds richness and helps temper the spice level.

• •
  Som Tam (Green Papaya Salad)

  The bright, tangy salad offers a refreshing contrast to the rich, aromatic stir-fry.

• •
  Sticky Rice (Khao Niaw)

  Popular in Southern Thailand as an alternative to jasmine rice, particularly when eating with your hands.

Phat Sator is a quintessential Southern Thai dish that celebrates one of the region's most distinctive ingredients - stink beans (sator or parkia speciosa). The stink bean tree grows abundantly throughout Southern Thailand and neighboring countries near the equator, particularly in provinces like Nakhon Si Thammarat, Surat Thani, and Krabi. For generations, Southern Thai communities have incorporated these pungent beans into their cuisine, developing cooking methods that showcase their unique flavor. The dish exemplifies Southern Thai cooking philosophy: fearless use of bold ingredients, intense aromatics, and the skillful balance of strong flavors. Stink beans were traditionally gathered from wild trees before being cultivated, and the beans have been a staple ingredient in Southern Thai markets for centuries. The name 'sator' comes from the Thai word for the parkia speciosa plant. While the beans' powerful aroma initially polarizes newcomers, they are deeply beloved by Southern Thais who appreciate their nutty, slightly bitter taste and satisfying crunch. Phat Sator represents the resourcefulness of Southern Thai cooks who transformed an ingredient that might seem challenging into a celebrated regional specialty. The dish has spread throughout Thailand and Southeast Asia, though it remains most popular in its Southern homeland where fresh sator beans are readily available.

Authentic Phat Sator must feature fresh stink beans (parkia speciosa) as the defining ingredient - frozen or canned substitutes significantly diminish the dish's character. The beans should be properly prepared by removing the outer pod and inner coating, then briefly stir-fried to maintain their characteristic crunch and nutty flavor. Traditional versions use Southern Thai curry paste, which differs from Central Thai red curry paste with its emphasis on turmeric, giving the dish a deeper color and earthy undertone. Shrimp paste (gapi) is essential and non-negotiable for authentic umami depth. The dish typically features both shrimp and pork, though single-protein versions are common variations. Kaffir lime leaves are crucial for the signature aromatic quality. The cooking method must be quick stir-frying at high heat - this preserves the beans' texture and prevents them from becoming mushy. The dish should taste savory-spicy with the curry paste prominently featured, balanced by a touch of sweetness and the unique flavor of the beans. Common mistakes include overcooking the beans until soft, using regular curry paste without turmeric, or omitting the shrimp paste. Authentic Phat Sator is always served with steamed rice and often with fresh vegetables on the side. The dish should have a strong aroma from both the curry paste and the stink beans - this pungent quality is authentic and expected, not a flaw. In Southern Thailand, locals say that if you can appreciate Phat Sator, you truly understand Southern Thai cuisine.