Sometimes the best things come in strange packages, and that’s definitely true for the Stink Bean. Known as Parkia speciosa, bitter bean or twisted cluster bean, this vegetable is truly revered in the cuisine of Thailand. The edible part of the vegetable is the seed that resides inside a long, twisted cluster of seven to eight pods that grow hanging in clusters from a tree.
They got their unfortunate but accurate name from the strong and pervasive smell that tends to linger in the body after their consumption. This is due to the high concentration of amino acids in the vegetable which results in an odour that is often compared to methane gas. The actual flavour of the bean is a mix of sweet and bitter which stands up really well in Thai dishes that generally centre around very strong flavours.
Perhaps all these factors don’t really sound like the formula for a delicious ingredient, but the popularity of the Stink Bean proves otherwise. You’ll often see them dangling proudly from stalls in the market or in front of any restaurant that serves them in order to lure in more customers.
The beans are usually used with curry paste and stir-fried in order to let their robust flavours shine through but they can also be roasted and pickled to produce a variation in the textures and taste. A dish that is truly beloved in the south of Thailand is goong pad sataw, which features stir-fried stink beans stir-fried with southern Thai curry paste.
Another big factor behind their popularity is their arsenal of health benefits. They’ve been proven to aid in lowering blood pressure, relieving stress and treating heartburn. Packed with energy-boosting sugars, a plate of Stink Beans is sure to gear you up for even the longest day. They can even help strengthen the immune system since they’re rich in nutrients and antioxidants.
These beans are limited to Thailand though, they also feature often in Manipuri cuisine in India too. So while it may take some getting used to, the Stink Bean has proven itself a mighty addition to Asia’s lineup of odd ingredients.
Ingredient
- 1 tbsp. curry paste
- 8 – 10 medium size prawns, deveined
- 1 cup blanched stink beans, cut into half pieces
- 4 each shredded kaffir lime leaves
- 5 stalks of fresh green peppers
- 1 each crosswise sliced chilli
- ½ cup sweet basil leaves
- 1 tbsp. fish sauce
- 2 tbsp. oil
Ingredients for curry paste
- 10 each dried bird eye chillies
- 15 bird eye chillies
- 3 stalks sliced lemongrass, tender lower portions
- 10 each garlic cloves
- 2 each red shallots
- ¼ cup coarsely chopped sliced galangal
- 2-inch long piece of turmeric
- 2 tsp. sliced kaffir lime zest
- 2 tsp. salt
- 1 tsp. peppers
- 1 tsp. shrimp paste
Method:
- Pound the chillies and salt until well blended. Add the rest of the spices and keep pounding until well-mixed. Add the shrimp paste and pound until everything is a paste.
- Warm the oil in a pan over moderate heat, add the curry paste into the hot oil and stir-fry until it's aromatic.
- Add the stink beans, prawns, kaffir lime leaves, fresh peppers and chilli. Stir-fry until cooked.
- Season with fish sauce. Add the sweet basil leaves. Remove from the heat.
