Combining Indonesian and Indian influences, this curry's distinctly Malaysian taste comes from the addition of galangal to build fragrant, balanced flavor. Use frozen kaffir lime leaves if fresh aren't available. Serve over long-grain rice.

Corrine Trang
Recipe by Cooking Light March 2008

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Recipe Summary

Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add shallots and garlic to pan, and cook for 3 minutes or until fragrant, stirring frequently. Add lemongrass, red Thai chiles, ginger, and galangal to pan; cook 3 minutes, stirring frequently. Add curry powder to pan; cook 2 minutes, stirring frequently. Add coconut milk and remaining ingredients to pan; bring to a boil. Partially cover, reduce heat, and simmer 20 minutes. Uncover and simmer 10 minutes or until vegetables are tender. Discard lime leaves.

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Nutrition Facts

154 calories; calories from fat 29%; fat 4.9g; saturated fat 4.3g; mono fat 0.2g; poly fat 0.1g; protein 4.7g; carbohydrates 26.7g; fiber 4.8g; cholesterol 0mg; iron 2.5mg; sodium 557mg; calcium 89mg.
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