Thai prawn stir-fry

Huile d'olive d'Aix-en-Provence PDO
Intense flavour
Wok de crevettes thaï
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 Gluten-free

Ingredients

A PDO
For 4 personnes
  • 800g of peeled prawns (fresh or frozen)
  • 1 tin of chopped tomatoes
  • 1 onion
  • 2 nice cloves of garlic
  • 1 carrot
  • 1 stalk of celery
  • 1 piece of ginger (3 cm)
  • 1 teaspoon of curry powder
  • 1 teaspoon of turmeric
  • Fresh parsley
  • Fresh coriander
  • 1 stock cube
  • 3 tablespoons of full-flavoured olive oil

Tip

For this wok dish, we recommend a full-flavoured olive oil. Choose, for example, an PDO olive oil from Aix-en-Provence, PDO from Haute-Provence, PDO Nîmes, PDO Vallée des Baux-de-Provence, PDO Provence, or an olive oil of the Aglandau, Bouteillan, Olivière, Petit Ribier, Picholine, Salonenque …

Instructions

  • Peel the onion, garlic and ginger.
  • Put a tablespoon of olive oil into the wok, then fry the onion, followed by the garlic and ginger.
  • Peel the carrot, then dice it into small cubes; do the same with the celery and add them to the mixture.
  • When they start to brown, add the prawns and fry them.
  • Next, add the tin of chopped tomatoes, followed by the curry powder and turmeric.
  • Meanwhile, dissolve the stock cube in hot water; add the equivalent of a glass or more, depending on the desired consistency of the sauce.
  • At the last minute, chop the parsley and coriander and sprinkle them over the top, then drizzle with 2 tablespoons of olive oil.
  • Serve with Thai rice or noodles.

Tip

For this wok dish, we recommend a full-flavoured olive oil. Choose, for example, an PDO olive oil from Aix-en-Provence, PDO from Haute-Provence, PDO Nîmes, PDO Vallée des Baux-de-Provence, PDO Provence, or an olive oil of the Aglandau, Bouteillan, Olivière, Petit Ribier, Picholine, Salonenque …
We recommend...

For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.

If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence. 

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