What can I substitute for coconut milk in curry?
In this brief article, we are going to answer the question, ”What can I substitute for coconut milk in curry?”, and discuss some other substitutes that can be used instead of coconut in brief detail.
What can I substitute for coconut milk in curry?
What you substitute depends on your personal preference. The substitutes are: coconut cream, coconut milk powder, greek yoghurt, oats milk, heavy cream, sour cream, cashew cream, regular milk, powdered milk, soy milk, and almond milk can be substituted for coconut milk in curry.
Coconut Cream
It is made when four parts of coconut are simmered in one part water. It has a thick and rich consistency.
The coconut milk has a consistency of that of cow’s milk and is made when one part of shredded coconut is simmered in one part water. 2 tablespoons of coconut cream with ¾ cup of water should be used to substitute for 1 cup coconut milk.
Coconut milk powder
The milk powder of coconut is mixed with warm water to form coconut milk. Thin consistency can be acquired when one tsp of milk powder is added to a cup of warm water.
Thicker consistently can be obtained by adding 3 tbsp of coconut milk powder to a cup of warm water.
Coconut milk
Can be made at home from coconut flakes. One and a half coconut shreds that are unsweetened and 4 cups of warm water are blended for two minutes in a blender and strained using a cheesecloth in a container.
Greek yoghurt
Unflavoured greek yoghurt can be used instead of coconut milk as it can add the same type of creaminess and body as the coconut milk in your curry.
1 cup of coconut is replaced by mixing a cup of greek yoghurt with a tbsp of water. More water is added to attain your desired consistency.
Heavy cream
Is a well suited substitute for coconut milk as it can provide a richer and a creamier texture. On the other hand, heavy cream needs to be diluted as the consistency is too thick to be used as it is for the preparation of curry.
2 parts of heavy cream can be diluted with 1 part water.
Sour Cream
Can be used as another alternative to cow’s milk. But it has a distinct flavour that may alter the taste of the curry and is to be used in moderation. It can also be diluted in order to dilute the flavour.
Cashew Cream
It is a paste acquired from soaked cashews. It is similar to cow’s milk in terms of consistency and has a smoother and a creamier texture as compared to other nut milks. Cashew cream is high in fat but low in proteins and calories.
It can be swapped at a one to one ratio for coconut milk in curries.
Milk
Regular milk can also be used instead of coconut milk in curry. The higher amounts of fat in regular milk can better work and add the desired consistency and richness to the curry.
The consistency of milk is normally thin, so it is to be used in small quantities. To get the desired flavour of the coconut from coconut milk, coconut oil can be used instead.
Powdered milk
2 tbsp powdered milk can be mixed with a cup of water to achieve the consistency of the coconut milk. A tbsp of coconut oil can be added to achieve the coconut flavour.
Soy milk
It is a dairy free alternative that can be used as a replacement for coconut milk in curry. The consistency of soy milk is much thinner than the coconut milk, and a tsp of cornstarch can be added to thicken the consistency.
Again to obtain the flavour of coconut, a tablespoon of coconut oil can be added.
Almond milk
The almond milk also has a thinner consistency, and it is even thinner than soy milk. So cornstarch needs to be added to thicken it. Coconut oil can be added to impart the coconut flavours.
Other FAQs about Curry that you may be interested in.
How can I thicken a curry without flour or cornflour?
What to add to Curry to make it taste better?
What to do if Garam masala is more in Curry?
Conclusion
In this brief article, we answered the question,”What can I substitute for coconut milk in curry?”, and discussed some other substitutes that can be used instead of coconut in brief detail.
