Filipino 100% Plant-Based Recipe: Lemongrass Coconut Curry

🌍 Filipino 📈 Climate-Conscious Eating

Filipino cuisine has long celebrated vegetables and plant-based proteins through dishes like this coconut curry, traditionally called ‘ginataang gulay.’ Rooted in the archipelago’s abundant tropical ingredients—lemongrass from backyard gardens, wild galangal from forest floors, and coconuts from towering palms—these recipes represent generations of Filipino cooks who understood that plants could deliver profound satisfaction and nutrition.

Chef’s Note: This recipe transforms humble vegetables into something extraordinary through the Filipino technique of layering aromatics. The key is patience—let the lemongrass and galangal infuse the coconut milk slowly, building flavors that will transport you straight to a Manila kitchen.

Ingredients for filipino 100% plant-based recipe

• 400ml (14 fl oz / 1⅔ cups) full-fat coconut milk
• 300g (10.5oz / 2 cups) Asian eggplant, cubed
• 200g (7oz / 1 cup) green beans, trimmed
• 150g (5.3oz / 1 cup) shiitake mushrooms, sliced
• 3 stalks lemongrass, bruised and chopped
• 30g (1oz / 2 tbsp) fresh galangal, sliced thin
• 4 cloves garlic, minced
• 1 large shallot, sliced thin
• 2 Thai chilies, sliced (optional)
• 30ml (1 fl oz / 2 tbsp) coconut oil
• 15ml (½ fl oz / 1 tbsp) soy sauce
• 5ml (1 tsp) palm sugar or brown sugar
• 5ml (1 tsp) sea salt
• 60g (2oz / ½ cup) fresh basil leaves

How to Make filipino 100% plant-based recipe — Step by Step

1. Step 1: Heat coconut oil in a large, heavy-bottomed pot over medium heat. Add sliced shallots and cook until golden and fragrant, about 3-4 minutes.
2. Step 2: Add minced garlic, sliced galangal, and chopped lemongrass. Stir constantly for 2 minutes until aromatic, being careful not to burn the garlic.
3. Step 3: Pour in thick coconut cream (the top layer from the can) and simmer for 3 minutes, stirring occasionally to prevent sticking.
4. Step 4: Add cubed eggplant and sliced mushrooms. Cook for 5 minutes, stirring gently to coat vegetables in the aromatic coconut mixture.
5. Step 5: Pour in remaining coconut milk and add Thai chilies if using. Bring to a gentle simmer, then reduce heat to low.
6. Step 6: Add green beans, soy sauce, palm sugar, and sea salt. Stir gently to combine all ingredients.
7. Step 7: Cover and simmer for 12-15 minutes, stirring occasionally, until vegetables are tender but still retain slight bite.
8. Step 8: Taste and adjust seasoning with additional salt, sugar, or soy sauce as needed for balance.
9. Step 9: Remove from heat and stir in fresh basil leaves, reserving some for garnish.
10. Step 10: Let stand for 5 minutes to allow flavors to meld before serving over jasmine rice.

Nutrition Facts (per serving)

Chef’s Tips for the Perfect filipino 100% plant-based recipe

• Bruise lemongrass stalks with the flat side of your knife before chopping to release maximum flavor into the coconut milk.
• Use the thick cream that separates at the top of coconut milk cans first—it creates a richer base for building flavors.
• Cut vegetables uniformly for even cooking, and add firmer vegetables like eggplant before softer ones like mushrooms.

Health Benefits of filipino 100% plant-based recipe

This Filipino plant-based curry provides heart-healthy monounsaturated fats from coconut milk, anti-inflammatory compounds from galangal and lemongrass, plus fiber and antioxidants from colorful vegetables—all while supporting climate-conscious eating goals.

Storage Instructions

Store covered in refrigerator for up to 4 days. Flavors actually improve overnight. Reheat gently on stovetop, adding splash of coconut milk if needed.

Frequently Asked Questions