Southern Thai Stir-fried Stink Beans with Shrimp

Prepare the ingredients: Peel and devein the shrimp. Shell the stink beans. Crush the bird's eye chilies with the minced garlic using a mortar and pestle, or finely chop them together.

Heat a wok or large skillet over medium-high heat. Add the vegetable oil and swirl to coat the pan.

Add the crushed garlic and chili mixture to the hot oil and stir-fry for 30 seconds until fragrant.

Add the Southern Thai Red Curry Paste and stir-fry for 1-2 minutes until aromatic and the oil separates slightly from the paste.

Add the shrimp to the wok and stir-fry for 1-2 minutes until they start to turn pink.

Add the stink beans, fish sauce, palm sugar, and water (or stock). Stir-fry vigorously for another 2-3 minutes until the shrimp are fully cooked and the beans are tender-crisp.

If using, stir in the shredded kaffir lime leaves just before removing from heat. Taste and adjust seasoning if needed (more fish sauce for salt, more sugar for sweetness).

Serve immediately with hot jasmine rice.