Fried tofu, water chestnuts, bamboo shoots and mini corn are some of the ingredients that I associate with one of my favorites when it comes to thai food, and those are the main ingredients that I have used in this stew. Together with the coconut milk, the red curry and peanuts, it makes my taste buds cheer.
One of the best thai dishes I’ve eaten here in Sweden comes from a small food cart in an industrial area in Bromma, I could eat there several days a week if it wasn’t so far away. This thai stew with fried tofu and coconut milk is a mixture of two of the stews I often ordered in the thai food cart.
A fast, tasty, easy to make dinner
This thai stew is cooked in 30 minutes and requires minimal preparation, something I really appreciate after a long day at work. Being able to come home and basically just throw all the ingredients in a pot is incredibly valuable to me, as I am often quite tired when I get home from work.
In addition to the fact that this meal is quick and easy to prepare, it’s really good. It’s one of my go-to dishes when I have cravings for Asian food and it continues to satisfy time after time.
- 400 g rice noodles
- 1 onion
- 1 clove garlic
- 300 g fried tofu
- 4 tbs peanut butter
- 100 ml peanuts
- 1 red pepper
- 1 can mini corn
- 1 can water chestnuts
- 1 can bamboo shoots
- 800 ml coconut milk
- 2 tbs red curry paste
Prepare the noodles according to the instructions on the package.
Chop onion and garlic, fry in a large pot until the onion is soft.
Slice peppers and cut the tofu in large pieces and put in the pot.
Pour the liquid from the cans and add the vegetables to the pot.
Add the rest of the ingredients and boil for 7-10 minutes.
Serve in a bowl and top with peanuts.