Substitute for coconut milk in curry
I would like to make Thai yellow curry or Panang curry but there is a severe coconut allergy in my family so I cannot put even a trace of coconut into it. I have the Mae Ploy curry pastes for both but they both call for coconut milk to be mixed in. Oh, and I am allergic to nuts so almonds (almond milk) and cashews (cashew milk) are out too :/ I have seen cream suggested but am concerned about depth of flavor
Best Answer
A reasonably light cream (about 15% fat) should be fine as a substitute.
It will lack the specific coconut flavour, obviously, but that's fine in this case. What's more important is the fat as a flavour carrier, and the creaminess in the texture.
A soy based cream, or even oat milk should work equally well here, too.
On the other hand, rice milk would probably not work so well, as it tends to separate quite quickly, and is generally more watery.
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- Greek yogurt. We'll start with the dairy substitutes! ...
- Heavy cream. Some curries or Indian dishes call for heavy cream as a thickener, so this is another choice that works well. ...
- Sour cream. ...
- Milk. ...
- Cashew cream. ...
- Almond milk. ...
- Soy milk. ...
- Oat milk.
Can you use milk instead of coconut milk in curry?
If you don't like the taste of coconut milk (or some people also avoid coconut milk as it has a high fat content) then you could use either soy milk or almond milk as alternatives. However make sure that you use an unsweetened, unflavoured version of these milks.Do you need coconut milk for curry?
There are several different variations of curry, but all recipes call for coconut milk. This is because you want it to have a nice flavor to it while also adding a liquid substance without it being too watered down. Coconut milk adds a sweetness to curry that counteracts the spice, creating a nice balance.How do you thicken curry without coconut milk?
How to Thicken CurryWhat can I use instead of coconut milk?
More answers regarding substitute for coconut milk in curry
Answer 2
You may also want to try Thai country-style curry recipes. Country-style curry contains no coconut milk so there is no need to try to replicate a primary ingredient; the dish just has a different character.
Here are some recipe examples, though I have not made these.
Answer 3
I often cut my coconut milk in half (to decrease fat) with onion puree as is produced in Indian restaurants: youtube masala gravy. Just skip all the seasoning and use straight onion: lightly satueed then allowed to simmer in own juices for a good long while then pureed.
Silky and enough body -add cream of choice if you want richer sauce.
Does, however, require considerable advanced prep. Make a big batch and freeze flat in ziplocked bags for convenience.
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