Malaysian Tropical Curry with Lemongrass and Shallots Recipe | Vegetarian Times Skip to main content

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.



Ingredient Line: 
1 Tbs. vegetable oil
Ingredient Line: 
4 shallots, peeled and chopped (1 cup)
Ingredient Line: 
3 stalks lemongrass, minced (⅓ cup)
Ingredient Line: 
1 Tbs. cumin seeds, lightly crushed
Ingredient Line: 
2 cups diced jicama
Ingredient Line: 
1 medium red bell pepper, sliced (1 cup)
Ingredient Line: 
1 cup diced fresh papaya
Ingredient Line: 
1 cup diced fresh pineapple
Ingredient Line: 
3 Tbs. low-sodium soy sauce
Ingredient Line: 
1 Tbs. lime juice
Ingredient Line: 
1 Tbs. agave nectar or honey
Ingredient Line: 
2 tsp. chile-garlic sauce, such as Huy Fong
Ingredient Line: 
⅓ cup chopped cilantro


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: 

3 g
Total Fat: 
4 g
Saturated Fat: 
<1 g
31 g
0 mg
426 mg
5 g
14 g
Serves 4

Comments on this Recipe


I made this one last night-- I was really excited for a chance to use lemongrass in a recipe! But I was disappointed for a couple reasons. 1, the recipe didn't tell me how to use lemongrass (I'm a novice) 2, I found the flavorings were way too much for my palate. It all sounded great and looked amazing, but when it came time to eat it I was left disappointed and with a bad aftertaste. I did omit the cilantro, btw.


I really love all your recipes here.i hope to have some of it