21/08/2026
In Trang and across Southern Thailand, sataw (สะตอ) “stink beans” is one of the region’s most unique ingredients.
The beans are crunchy and slightly bitter with a strong nutty aroma. It’s definitely an ingredient you remember after trying it!
When sataw season arrives, families pick the fresh beans straight from the trees and turn them into some of Southern Thailand’s most loved dishes.
Sataw is mainly a rainy-season ingredient, roughly from May to October with the biggest harvest around June–August.
Here are some of the dishes I love to eat and teach:
🌶️ Kua Kling with Sataw: a dry, intensely spicy Southern curry
🍤 Pad Sataw: stir-fried sataw, often with pork or shrimp
🦐 Pad Sataw Kapi: sataw stir-fried with shrimp paste, one of the classic Southern combinations
🌶️ Nam Prik Kapi with Sataw: fresh sataw served alongside a spicy shrimp-paste chili dip
They’re called “stink beans” for a reason… but once you get a taste for them, they’re delicous. 😄
Have you ever tried sataw?
