Malaysian Tropical Curry with Lemongrass and Shallots
Sweet-and-sour combinations are common in Malaysian cuisine, which makes abundant use of the country's fresh fruits and vegetables.
Ingredients
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1 tablespoon vegetable oil
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4 shallots, peeled and chopped (1 cup)
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3 stalks lemongrass, minced (1/3 cup)
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1 tablespoon cumin seeds, lightly crushed
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2 cups diced jicama
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1 medium red bell pepper, sliced (1 cup)
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1 cup diced fresh papaya
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1 cup diced fresh pineapple
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3 tablespoons low-sodium soy sauce
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1 tablespoon lime juice
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1 tablespoon agave nectar or honey
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2 teaspoons chile-garlic sauce, such as Huy Fong
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1/3 cup chopped cilantro
Directions
1.
Heat oil in wok or large skillet over high heat. Add shallots, lemongrass, and cumin; stir-fry 2 minutes. Add jicama and bell pepper; stir-fry 3 minutes. Stir in papaya, pineapple, soy sauce, lime juice, agave nectar, and chile-garlic sauce. Stir-fry 1 minute. Garnish with cilantro.
Nutrition information
Calories 162, Total Fat 4 g, Saturated Fat 1 g, Sodium 426 mg, Carbohydrate 31 g, Fiber 5 g, Protein 3 g, Sugars 14 g
Percent Daily Values are based on a 2,000 calorie diet
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