Malaysian Tropical Curry
Created by Engrossed on April 26, 2013
- Servings: 4
- Prep Time: 15m
- Cook Time: 10m
- Recipe #9252
Ingredients
- 1 tablespoon oil (vegetable oil)
- 4 shallots, peeled and chopped (about 1 cup)
- 3 stalks lemongrass, minced (about 1/3 cup)
- 1 tablespoon cumin seeds, lightly crushed
- 2 cups jicama, diced
- 1 medium red bell pepper, sliced (about 1 cup)
- 1 cup fresh papaya, diced (I used a small ripe one but green would probably work too)
- 1 cup fresh pineapple, diced
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon agave nectar (or honey)
- 2 teaspoons chile-garlic sauce (such as Huy Fong)
- 1/3 cup cilantro, chopped
How to Make
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Step 1: Heat oil in wok or large skillet over high heat.
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Step 2: Add shallots, lemongrass, and cumin; stir-fry 2 minutes.
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Step 3: Add jicama and bell pepper; stir-fry 3 minutes.
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Step 4: Stir in papaya, pineapple, soy sauce, lime juice, agave nectar, and chile-garlic sauce. Stir-fry 1 minute.
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Step 5: Garnish with cilantro.
Nutritional Facts
- 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