Malaysian Tropical Curry
4
Servings
Servings
15m PT15M
Prep Time
Prep Time
10m PT10M
Cook Time
Cook Time
25m
Ready In
Ready In
Recipe: #9252
April 26, 2013
Categories: Dinner, Curries, Side Dishes, Fruit, Papaya, Vegetables, Jicama, Malaysian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Birthday, Entertaining, Ladies Luncheon, Summer, Weeknight Meals, Stove Top, Wok/Stir-Fry, Gluten-Free, Heart Healthy, Kosher, Low Calorie, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Special Diet - Weight Watchers etc. more
"This has wonderful fresh sweet and sour flavors. My Husband made this as part of my Malaysian Birthday Feast, and it was FANTASTIC! From Vegetarian Times website. Posted for the You Want What recipe posting game."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (610.2 g)
- Calories 224.5
- Total Fat - 5.2 g
- Saturated Fat - 0.6 g
- Cholesterol - 0.6 mg
- Sodium - 1126.1 mg
- Total Carbohydrate - 40.5 g
- Dietary Fiber - 11.1 g
- Sugars - 14 g
- Protein - 13.4 g
- Calcium - 142.1 mg
- Iron - 4.2 mg
- Vitamin C - 151.1 mg
- Thiamin - 0.3 mg
Step 1
Heat oil in wok or large skillet over high heat.
Step 2
Add shallots, lemongrass, and cumin; stir-fry 2 minutes.
Step 3
Add jicama and bell pepper; stir-fry 3 minutes.
Step 4
Stir in papaya, pineapple, soy sauce, lime juice, agave nectar, and chile-garlic sauce. Stir-fry 1 minute.
Step 5
Garnish with cilantro.
Tips & Variations
No special items needed.
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