Pattani Dinner Recipe

Rinse and cook mung beans

Rinse the split mung beans under cold water until the rinse runs clear. Combine the rinsed mung beans and 2.5 cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook, partially covered, for 15–20 minutes until the beans are soft but not falling apart. Stir occasionally and add a little extra water (up to 1/4 cup) if they begin to stick. Drain any excess water if necessary and set beans aside.

Prepare aromatics

While the beans cook, peel and thinly slice the shallots, mince the garlic, grate the ginger, and finely chop the white part of the lemongrass. Measure out turmeric, coriander, and cumin seeds.

Toast cumin and sauté aromatics

Heat 2 tablespoons vegetable oil in a wide skillet or shallow saucepan over medium heat. Add cumin seeds and toast for 30–45 seconds until fragrant. Add sliced shallots and cook 3–4 minutes, stirring, until they begin to soften and turn translucent. Add the minced garlic, grated ginger, and chopped lemongrass and sauté for another 1–2 minutes until very fragrant.

Add spices and combine with beans

Stir in turmeric powder and ground coriander and cook for 30 seconds to bloom the spices. Add the cooked mung beans to the skillet and gently fold to combine with the aromatic mixture.

Simmer with coconut milk

Pour in 1 cup coconut milk and 1/2 cup water. Stir to combine and bring the mixture to a gentle simmer over low heat. Simmer uncovered for 8–10 minutes, stirring occasionally, until the flavors meld and the texture is saucy but not too thin. If the mixture thickens excessively, add small splashes of water to reach desired consistency.

Season and finish

Season with fish sauce (or soy sauce) 1.5 tablespoons, 1 teaspoon palm sugar, 1 tablespoon fresh lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust: more fish sauce for saltiness, more lime for brightness, or a pinch more sugar if needed. Turn off the heat and gently fold in chopped cilantro and basil (if using).

Rest

Let the Pattani rest for 5 minutes off the heat so the flavors settle. Re-stir before serving; the texture should be creamy with visible mung beans and aromatic bits.

Cook the steamed jasmine rice according to package instructions (generally 1 cup rice to 1.25–1.5 cups water). Keep warm.

Arrange cucumber slices and lime wedges on the serving platter. Spoon the Pattani over or next to bowls of steamed rice. Sprinkle fried shallots on top for crunch, and garnish with additional cilantro or basil if desired.

Serve immediately while warm. Provide extra lime wedges and soy/fish sauce at the table for individual adjustment.