- ๐Hello Thursday from Thailand. I hope everyone is doing well. ๐ Today, I made a southern Thai-style stir-fried curry paste dish for dinner, featuring stink beans, a vegetable many people enjoy. Even though it has a pungent smell, its crispy texture and slightly buttery flavor make it quite addictive. This vegetable can be eaten raw, but I prefer it cooked while still retaining its crunch. Today, I used shrimp and squid as the protein, and the essential component is the southern-style curry paste, which has a spicy and robust flavor. Here are the steps:
๐ฆ Ingredients
- 7 Fresh shrimp
- 4 squid
- 3 mature stink bean pods
- 5-6 kaffir lime leaves
- 1 red spur chili(Jinda variety)
- 1/2 tbsp Spicy curry paste
- 1/4 tbsp Shrimp paste
- 3 tbsp coconut milk
- Seasonings:fish sauce, palm sugar or granulated sugar, a little water
๐ซ Procedure
Before turning on the stove, I'll prepare the ingredients as follows
- Wash the shrimp and squid thoroughly. For the fresh shrimp, remove the heads, peel the shells (leaving the tails on), and butterfly them. Cut the squid into bite-sized pieces. Blanch them in boiling water, then drain and set aside.
- For the stink beans, shell them to get just the seeds. If the seeds are large, cut them in half. Rinse clean and drain.
- Wash the kaffir lime leaves and red spur chilies, then pat them dry. Remove the stems from the kaffir lime leaves and tear them into small pieces. Slice the red spur chilies diagonally.
- Prepare a pan. Set the stove to medium heat. Add the coconut milk, spicy curry paste, and shrimp paste, and stir-fry until fragrant.
- Add the shrimp and squid, and stir-fry until well coated with the curry paste.
- Add a little water if it gets too dry, then add the stink beans and stir-fry to combine.
- Season with fish sauce and sugar, and mix well. Adjust the seasoning to taste.
- Add the torn kaffir lime leaves and sliced red spur chilies. Stir-fry once more until the lime leaves are fragrant, then turn off the heat.
- Plate it up, ready to be served hot.
- This dish of shrimp and squid stir-fried with curry paste and stink beans offers a variety of textures: the shrimp is bouncy and sweet, the squid is chewy, and the stink beans are crispy, with a distinct aroma.
- It carries the fragrance of the stir-fried curry paste, the scent of kaffir lime leaves, and the unique, characteristic smell of stink beans that defines this southern Thai dish.
- It's a dish with bold flavors. Normally, I eat it with steamed rice, but today I tried it with biryani rice, and it paired wonderfully. This is a standout dish that brings together the deliciousness of seafood, curry paste, and local vegetables in one plate. Thanks for stopping by, and see you next time. ๐ฅฐ