Coconut Lemongrass Curry
This dish is a modern, lighter take on Vietnamese curry—familiar in flavor, but intentionally more refined and fully plant-based. Tender eggplant is gently simmered with sweet potatoes in a fragrant coconut curry infused with lemongrass, shallot, and warm spices like cinnamon, clove, and star anise. The vegetables soften beautifully in the curry, bringing natural sweetness, depth, and a creamy, satisfying texture to complete the dish.
Nutritional facts
Protein
9g
Carbs
77g
Calories
530kcal
Fat
21g
Ingredients
Mushroom Seasoning, Lemongrass, Vegetable Base, Star Anise, Sweet Potatoes, Curry Powder, Kosher Salt, Shallot, Yellow Curry Paste, Clove, Japanese Eggplant, Coconut Milk, Green Onion, Garlic, Jasmine Rice, Corn Starch, White Pepper, Cinnamon, Canola and Olive Oil Blend, Five Spice
Contains coconut, wheat, soybeans.
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About Elaine Phuong
Elaine Phuong, co-owner of Nong Lá Cafe across West Los Angeles, is a first-generation Chinese-Vietnamese immigrant whose cooking is shaped by watching her mother prepare the meals she grew up eating. Those early lessons—rooted in balance and simplicity—now guide the Vietnamese-Chinese dishes she creates, resulting in food that feels familiar, comforting, and easy to enjoy—food you can return to day after day
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