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.
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