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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.

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Sweet-and-sour combinations are common in Malaysian cuisine, which makes abundant use of the country’s fresh fruits and vegetables.

Servings
1 1/4-cup serving

Ingredients

  • 1 Tbs. vegetable oil
  • 4 shallots, peeled and chopped (1 cup)
  • 3 stalks lemongrass, minced (1/3 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
  • 1/3 cup chopped cilantro

Preparation

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

  • Serving Size Serves 4
  • Calories 162
  • Carbohydrate Content 31 g
  • Cholesterol Content 0 mg
  • Fat Content 4 g
  • Fiber Content 5 g
  • Protein Content 3 g
  • Saturated Fat Content 0 g
  • Sodium Content 426 mg
  • Sugar Content 14 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g