Pad Sataw

A classic southern Thai stir-fry of sataw beans. ‘Pad Sataw’ ผัดสะตอ is all about this unique ingredient that grows successfully in this part of the country.

The dominant flavor or rather the fragrance comes from the beans, while southern curry paste rich with red chilies, turmeric and black pepper, provides the seasoning and the binding medium. Shrimp or pork are usually paired with the beans in this stir-

and a bit of shrimp paste bolsters umami flavors. In my plant based version king oyster mushrooms replace the shrimp, not in flavor but as a second main ingredient diversifying the dish. Fermented soy bean paste or miso substitute the shrimp paste.

The result is sensational!

Ingredients and preparations

Center wok:

Vegetable oil
King oyster mushrooms
Sataw beans
1 teaspoon organic miso
1 teaspoon coconut sugar
a pinch of sea salt
A drizzle of light soy sauce (optional)
Water
Torn makrut lime leaves

Curry paste:

10-12 red dry chilies
Sea salt
Lemongrass
Galangal
Shallot
Garlic
Makrut lime zest or leaves
Coriander root
Black pepper
Coriander seeds
Cumin seeds
Fresh turmeric

Method

1.Lightly dry roast the dry spices in a pan on low heat one by one as different spices have varying roasting times. Remove from the pan and let cool. Grind the spices in a dry mortar and pestle or in an electric spice grinder and set the ground mix aside.

2.Chop the paste ingredients and pound them in a mortar and pestle, adding them one by one, until they turn into a fine, sticky and homogeneous paste. Incorporate the dry spices mix into the curry paste and set aside.

3.Slice the mushrooms, release the beans from the pods and tear the makrut lime leaves. Place them within reach for the stir-frying.

4.In a wok, heat a little bit of vegetable oil and stir-fry the curry paste with the miso on medium heat for about a minute. Add sugar and a pinch of salt. Add the mushrooms increase the heat and quickly fry them with the curry. Toss in the sataw beans and continue to stir-fry, add water as needed to keep the dish moist, but not too moist as this is a relatively dry curry. Add the torn makrut lime leaves and fold into the mass and continue to fry for a few seconds. Turn off the heat and transfer to a serving plate. Serve with white rice.