nutritional information

Per 1 1/4-cup serving:

  • Calories: 162
  • Protein: 3
  • Total Fat: 4
  • Saturated Fat: <1
  • Carbohydrates: 31
  • Cholesterol: 0
  • Sodium: 426
  • Fiber: 5
  • Sugar: 14
Vegan

Malaysian Tropical Curry with Lemongrass and Shallots

Malaysian Tropical Curry with Lemongrass and Shallots

Serves 4

30 minutes or fewer

Sweet-and-sour combinations are common in Malaysian cuisine, which makes abundant use of the country's fresh fruits and vegetables.
  • 1 Tbs. vegetable oil
  • 4 shallots, peeled and chopped (1 cup)
  • 3 stalks lemongrass, minced (⅓ cup)
  • 1 Tbs. cumin seeds, lightly crushed
  • 2 cups diced jicama
  • 1 medium red bell pepper, sliced (1 cup)
  • 1 cup diced fresh papaya
  • 1 cup diced fresh pineapple
  • 3 Tbs. low-sodium soy sauce
  • 1 Tbs. lime juice
  • 1 Tbs. agave nectar or honey
  • 2 tsp. chile-garlic sauce, such as Huy Fong
  • 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.

July 2009

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comments

yummy

Anonymous - 2011-12-27 17:15:01