Malaysian Tropical Curry with Lemongrass and Shallots

Can it be that I havn't posted that long for a while - not good. But I know the reason why. I'm working 100% and cooking, writing down the recipe, taking pictures, creating a post and so on - takes times.

Anyway for now I got a new one:
Usually my maindish's in the evening and today I wasn't that hungry I choose a light and fruity, but still stomachfilling and excotic dish.
Excotic fruits in a dish just give a special taste and that's just what I wanted now. This dish is so fast done and - ready to eat - perfect if you are in a hurry.

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Malaysian Tropical Curry with Lemongrass and Shallots

 

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. Just so fruity! A perfect light meal 

 

Ingredients:      

1 Tbs. vegetable oil

4 shallots, peeled and chopped

3 stalks lemongrass, minced

1 Tbs. cumin seeds, lightly crushed

2 cups diced jicama

1 medium red bell pepper, sliced

1 cup diced fresh papaya

1 cup diced fresh pineapple

3 Tbs. low-sodium soy sauce

1 Tbs. lime juice

1 Tbs. agave nectar

2 tsp. chile-garlic sauce

⅓ cup chopped cilantro

 

Direction:

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.

Serve with rice