Thai green curry with seasonal vegetables, olive oil from Provence – ripened olives PDO

Huile d'olive de Provence – olives maturées PDO
Mature flavour
Curry vert thaï aux légumes de saison, huile d'olive de Provence - olives maturées AOP
Photo credit: Céline de Cérou
A delicious vegetarian recipe using green curry paste, coconut milk, a variety of herbs and vegetables, all cooked with olive oil from Provence – PDO ripened olives. Presented here in an autumn-winter version, the recipe can be adapted to include other vegetables depending on the season (peas, courgettes, etc.).
A PDO
Preparation
20 min
A PDO
Cooking time
20 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Main course Vegetarian Gluten-free

Ingredients

A PDO
For 4 personnes
  • 1/2 cauliflower
  • 1 broccoli
  • 2 carrots
  • 1 sweet potato (or potato)
  • 1 c. à soupe Provençal olive oil – ripened olives PDO
  • 1 onion
  • 2 gousses garlic
  • 1 c. à soupe fresh ginger
  • 3 c. à soupe green curry paste
  • 1 c. à soupe turmeric
  • 40 cl coconut milk
  • 1 c. à soupe nuoc-mam
  • 40 cl of vegetable stock
  • 1 c. à soupe soya sauce
  • 1 c. à café sugar (or maple syrup)
  • 1 lime, for the juice and zest
  • 200 g spinach shoots
  • 1 boîte drained chickpeas
  • A few fresh coriander leaves
  • Salt and pepper to taste

Astuce

For this Thai green curry recipe with seasonal vegetables, choose a Provençal olive oil – PDO ripened olives (ripe flavour) – for its aromas of black olives, candied fruit, woodland and/or toast.Or the PDO olive oil from Aix-en-Provence – made from mature olives, the PDO olive oil from the Vallée des Baux-de-Provence – made from mature olives – and the “matured flavour” olive oils from France.

Instructions

  • Cut all the vegetables into pieces of a similar size so that they cook evenly. Finely slice the onion and chop the garlic. Grate the fresh ginger.

  • In a frying pan (or casserole dish), fry the onion in olive oil until translucent. Add the garlic and ginger, and fry for 2–3 minutes. Add the curry paste and turmeric, and stir well for 1–2 minutes to release the flavours. Pour in the coconut milk, nuoc-mam and vegetable stock, and mix well.

  • Add the firmest vegetables first (sweet potato, carrot), then, after 5 minutes, add the other vegetables (cauliflower, broccoli). Leave to simmer for 10–12 minutes over a low heat, until the vegetables are tender.

  • Add the soya sauce, sugar, lime juice and zest, and season with salt and pepper. Taste and adjust the seasoning.

  • Add the chickpeas and fresh spinach shoots and heat through for 2–3 minutes. Sprinkle with fresh coriander before serving with Thai rice or basmati rice to soak up the sauce.

Astuce

For this Thai green curry recipe with seasonal vegetables, choose a Provençal olive oil – PDO ripened olives (ripe flavour) – for its aromas of black olives, candied fruit, woodland and/or toast.Or the PDO olive oil from Aix-en-Provence – made from mature olives, the PDO olive oil from the Vallée des Baux-de-Provence – made from mature olives – and the “matured flavour” olive oils from France.
We recommend...

For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.

If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence –  olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.

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