Vietnamese 100% Plant-Based Recipe: Lemongrass Curry

🌍 Vietnamese 📈 Hybrid Plant-Animal Protein

While this dish draws inspiration from the Thai royal curry techniques that influenced Vietnamese cuisine through centuries of cultural exchange along the Mekong Delta, it’s distinctly Vietnamese in its bright, herbaceous finish and lighter coconut application. Vietnamese cooks adapted the heavier Thai curries by incorporating more fresh herbs, fish sauce alternatives made from fermented soybeans, and a preference for brothy rather than thick curry textures. This recipe honors that Vietnamese interpretation while showcasing how ancient preservation techniques—slowly building flavor through patient reduction—create the perfect vehicle for modern hybrid proteins that need gentle cooking to achieve their optimal texture.

Chef’s Note: I developed this recipe after visiting Huế and tasting how temple cooks prepared ceremonial dishes for Buddhist festivals—entirely plant-based, yet deeply satisfying. The key is patience: let the lemongrass and galangal paste truly caramelize in that first splash of coconut cream before adding liquid. That’s where the magic happens, where you’re not just making curry, but channeling seven centuries of technique into something unmistakably your own.

Ingredients for vietnamese 100% plant-based recipe

• 400g (14oz / 1¾ cups) hybrid plant protein (such as Beyond Meat or similar), cut into 2.5cm cubes
• 3 stalks lemongrass (60g / 2oz), tough outer layers removed, thinly sliced
• 40g (1.4oz / about 6cm piece) fresh galangal, peeled and sliced
• 4 cloves garlic (20g / 0.7oz), peeled
• 2 shallots (60g / 2oz), peeled and quartered
• 2 Thai red chilies (10g / 0.3oz), or to taste
• 1 tablespoon (15ml) coconut oil
• 400ml (14oz / 1⅔ cups) full-fat coconut milk, separated
• 300ml (10oz / 1¼ cups) vegetable stock
• 200g (7oz / 1½ cups) oyster mushrooms, torn into bite-sized pieces
• 150g (5oz / 1 cup) baby eggplant, quartered
• 100g (3.5oz / ⅔ cup) cherry tomatoes, halved
• 2 tablespoons (30ml) tamari or coconut aminos
• 1 tablespoon (12g) coconut sugar
• 1 teaspoon (5g) turmeric powder
• 3 makrut lime leaves, torn
• 80g (3oz / 1 cup) Thai basil leaves
• 40g (1.5oz / ½ cup) fresh cilantro, roughly chopped
• 2 tablespoons (30ml) fresh lime juice
• 1 teaspoon (5g) sea salt, or to taste

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

1. Step 1: Create the aromatic paste by adding lemongrass, galangal, garlic, shallots, and Thai chilies to a food processor. Pulse 15-20 times until a rough paste forms, scraping down sides as needed. Add 2 tablespoons water if mixture is too dry. This paste carries the soul of the dish—take time to achieve a consistency where aromatics are finely minced but not liquefied.
2. Step 2: Separate your coconut milk by scooping out the thick cream from the top (about 150ml / ⅔ cup). Set aside the remaining thinner coconut milk. This separation is crucial for the traditional technique of ‘cracking’ the coconut cream.
3. Step 3: Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add coconut oil and the thick coconut cream. Stir constantly for 3-4 minutes until the cream begins to separate and small oil pools appear on the surface—this is called ‘cracking’ the coconut cream.
4. Step 4: Add your aromatic paste to the cracked coconut cream. Cook, stirring frequently, for 5-6 minutes until the paste darkens slightly, becomes fragrant, and the raw smell disappears. You’ll know it’s ready when the mixture smells sweet and toasted rather than sharp and pungent.
5. Step 5: Sprinkle in turmeric powder and stir for 30 seconds to bloom the spice. Add the remaining thin coconut milk, vegetable stock, tamari, coconut sugar, and torn makrut lime leaves. Stir well to combine, scraping any caramelized bits from the bottom of the pot.
6. Step 6: Bring the curry to a gentle simmer. Add baby eggplant first, as it requires longer cooking. Simmer for 8 minutes, stirring occasionally, until eggplant begins to soften and the curry base has reduced slightly.
7. Step 7: Add the hybrid plant protein cubes and oyster mushrooms. Reduce heat to medium-low and simmer gently for 8-10 minutes. Avoid vigorous boiling, which can make plant proteins tough. The proteins should absorb the curry flavors while maintaining their texture.
8. Step 8: Add cherry tomatoes and cook for 2-3 minutes until they just begin to soften but still hold their shape. Taste the curry and adjust seasoning with salt. The flavor should be aromatic, slightly sweet, with a gentle heat and tangy undertones.
9. Step 9: Turn off heat. Stir in fresh lime juice, which brightens all the flavors. Add half the Thai basil and cilantro, stirring gently to wilt the herbs into the hot curry.
10. Step 10: Let the curry rest for 5 minutes off heat. This resting period allows flavors to marry and the curry to thicken slightly as it cools to the perfect serving temperature.
11. Step 11: Serve in shallow bowls over jasmine rice or rice noodles. Top each portion with remaining fresh Thai basil and cilantro. The contrast of hot curry and cool herbs is essential to the Vietnamese presentation.
12. Step 12: For an authentic touch, serve with lime wedges, sliced Thai chilies, and extra Thai basil on the side, allowing each diner to adjust the flavor to their preference—this communal customization is central to Vietnamese dining culture.

Nutrition Facts (per serving)

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

• Don’t skip the coconut cream ‘cracking’ step in Step 3—this traditional technique fundamentally changes the curry’s flavor by caramelizing the coconut fats and creating a richer, more complex base that canned curry pastes simply cannot replicate.
• Hybrid plant proteins vary significantly by brand in their fat and moisture content. If using a leaner variety, add them in the last 5 minutes of cooking to prevent drying out. Fattier hybrid proteins can withstand the full 8-10 minute simmer and will actually improve in texture.
• Fresh galangal is non-negotiable for authentic flavor—it has a sharp, piney, almost medicinal quality that dried galangal or ginger cannot replicate. Asian grocery stores stock it fresh, and it freezes beautifully for up to 6 months, so buy extra and store it sliced in freezer bags.

Health Benefits of vietnamese 100% plant-based recipe

This Vietnamese 100% plant-based recipe delivers 38g of complete protein per serving from hybrid plant proteins, which combine pea, mung bean, and rice proteins to provide all nine essential amino acids. The full-fat coconut milk supplies medium-chain triglycerides (MCTs) that support sustained energy, while galangal contains galangal acetate, a compound studied for its anti-inflammatory properties. Lemongrass provides citral, an antioxidant linked to reduced inflammation, and the abundant fresh herbs deliver vitamins A, C, and K. With 7g of fiber per serving, this curry supports digestive health while keeping you satisfied for hours—the holy grail of modern plant-forward eating.

Storage Instructions

Store cooled curry in airtight glass containers in the refrigerator for up to 4 days. The flavors actually deepen overnight as the aromatics continue to infuse the coconut broth. Reheat gently over medium-low heat, adding a splash of vegetable stock or coconut milk if the curry has thickened too much. Freeze in portion-sized containers for up to 3 months; thaw overnight in the refrigerator before reheating. Add fresh herbs only after reheating to maintain their vibrant color and flavor. If meal prepping, store the curry and rice separately to prevent the rice from absorbing too much liquid.

Frequently Asked Questions

Recipe Infographic