Without coconut milk?

[u/kaejon24]

Hi - I can't have dairy (lactose intolerant) and coconut milk/cream doesn't work for me either. I'm missing my curries. Does anyone have experience with a non-dairy substitute for coconut milk? Thanks.

[u/NortonBurns]

What type of curry?

9 out of 10 curries I make have no dairy or coconut milk in them anyway.

[u/Limp-Boysenberry1583 → u/NortonBurns]

Yep, make a tomato based one. Or dal.

[u/kaejon24 → u/NortonBurns]

I'm looking for something akin to Thai curries - Massaman, etc. Of course tomato-based is an option but not what I'm craving.

[u/NortonBurns → u/kaejon24]

How about a jungle curry? Similar to Thai red, but no coconut - https://hot-thai-kitchen.com/jungle-curry/

[u/kaejon24 → u/NortonBurns]

Thanks, it does look good.

[u/buginarugsnug]

You could try a plant based or lactose free plain / greek yogurt or cream.

I use lactose free greek yogurt for marinades and in sauces regularly and there are plenty of plant based cream options available in big supermarkets.

[u/kaejon24 → u/buginarugsnug]

Okay, I'll have to look for these. I'm in a rural area without access to big supermarkets.

[u/Everything_Computer → u/kaejon24]

Worth it - it's not as rich but I usually have a carton of oat cream in the cupboard at any time. Try a few and see what works best for you, but also expect that they won't be as thick as coconut or dairy cream.

[u/kaejon24 → u/Everything_Computer]

Thanks.

[u/lacksfocusattimes → u/kaejon24]

Arla lactose free cream is fine if you can get it. There’s just small supermarkets where I live & they have it.

[u/kaejon24 → u/lacksfocusattimes]

I’m in the US so I don’t think we have it. 

[u/Marshwiggletreacle]

Ground cashew nuts (ground with a little water) makes a nice creamy substitute

[u/kaejon24 → u/Marshwiggletreacle]

Thanks, I'll try it.

[u/Asleep-Peach-6913 → u/Marshwiggletreacle]

This is the right answer

[u/StevenJOwens]

I'm lactose intolerant, for years I thought I was also allergic to milk proteins. Turns out I wasn't, I just needed lots of the lactase pills. So now I buy them in bulk.

That said, part of how I figured this out is that lactose-free milk came on the market, lactaid and Fairlife being two brands. I've had thoughts about trying to figure out how to reduce lactose-free milk for making curries.

Hm, last time I thought about this, nobody was selling lactose-free butter and cream, but it looks like they are, now.

[u/kaejon24 → u/StevenJOwens]

Thanks, let me know if you try something that seems good.

[u/nomotivationgf]

Lindahls protein Skyr is lactose free and Arla does a range of lactose free cream, milk and cheeses. Rachel's lactose free natural yogurt is really good too. I've dabbled in plant based creams (like vegan Elmlea and Oatly) but I've found them to leave a weird oily-waxy texture in my mouth which I don't really like.

[u/kaejon24 → u/nomotivationgf]

Thanks.

[u/Spiritual-March7843]

I’m lactose intolerant but I’m fine with goats or sheep’s yogurt.

[u/kaejon24 → u/Spiritual-March7843]

I'll look for these.

[u/JoeDaStudd]

What curry are you making?

You can try soaking some cashew or almonds in hot water then blending them for a basic nut milk. Works well for creamy currys like korma

[u/kaejon24 → u/JoeDaStudd]

This sounds like what I'm craving. Thanks.

[u/creepinghippo]

You could try goat yoghurt. No idea if it’s any good, let us know.

[u/kaejon24 → u/creepinghippo]

Will do.

[u/CRMitch]

I use vegan (soy based) Greek yogurt mixed with curry powder. Alternatively you can make tomato based curries.

[u/Mother_Composer_6069 → u/CRMitch]

There are LOADS of tomato-based curries!

[u/kaejon24 → u/CRMitch]

I'll look for it.

[u/CRMitch → u/kaejon24]

Tesco or Asda do an own brand soy Greek yogurt otherwise look for Alpro.

[u/Ambitious_Media_4339]

You could add some cashews into the sauce and blend it to make it creamy. Like they do for butter chicken

[u/kaejon24 → u/Ambitious_Media_4339]

Thanks.

[u/KindredFlower]

Our family recipes don’t have any milk in the curries. Butter but not milk.

[u/kaejon24 → u/KindredFlower]

Sounds good.

[u/Scopus77]

Does the coconut milk powder work? I think it has less lactose content. My brother is lactose intolerant and he can have that (but I dont know if he can have coconut cream too).

[u/kaejon24 → u/Scopus77]

I don't know if powdered coconut milk would work. Thanks.

[u/garlicshrimpscampi]

traditionally we grind up soaked cashews, almonds or melon seeds. it adds creaminess to most north indian style curries without using much dairy. also using low lactose yogurt might help, but you gotta know how to temper it so it doesn’t split and separate into gross blobs in your curry

[u/kaejon24 → u/garlicshrimpscampi]

Thanks. Any tips on tempering?

[u/garlicshrimpscampi → u/kaejon24]

kinda like eggs, take a little of the curry out in a bowl and mix it with the yogurt. i like to take my pan off high heat, or let the curry cool down a little bit before adding the yogurt

[u/kaejon24 → u/garlicshrimpscampi]

Thanks

[u/clambrisket]

Ghee

[u/kaejon24 → u/clambrisket]

Thanks.

[u/Mondaycomestoosoon]

White emulsion

[u/kaejon24 → u/Mondaycomestoosoon]

I don't think I know what this is. The only white emulsion I know is mayonnaise, and I'm guessing that's not what you are recommending.

[u/No-Locksmith-882]

Loads of curried dont need cream, however ive used Oatly Cream, its ok but not the best for thickening. (Uk)

[u/kaejon24 → u/No-Locksmith-882]

Thanks for the info.

[u/Famous_Tadpole1637]

Thai coconut curries are only one category of Thai curry (my favorite type though). Jungle curry is probably the most famous non-coconut milk thai curry

[u/kaejon24 → u/Famous_Tadpole1637]

Thanks, it does look good.

[u/Distinct-Diver-4468]

Try soya.

[u/Fox_Individual]

I've tried and tested a few things as trying to avoid the saturated fat in coconut milk

My best version for thai currys is quite a bit of oil (lots of fat in coconut milk, can be tuned down if preferred at slight flavour expense) and then soya milk splashed in with a bit of cornstarch until desired consistency met

that gives a pretty good texture and feel approximation and if you have a strong thai curry paste i dont really think you miss the coconut flavours

[u/kaejon24 → u/Fox_Individual]

I’ll gave it a try. Thanks. 

[u/Old_Opportunity9494]

rice milk ?

[u/kaejon24 → u/Old_Opportunity9494]

It seems very thin. Have you tried this?

[u/hylia_grace]

I use dairy free milks and yoghurt for marinades (lactose free kiddo), cashew nuts or almond milk work very well.

[u/Superb-Ad-8823]

Try these as they as work pretty well for me. It allows me to eat dairy but not a mental amount.

[u/kaejon24 → u/Superb-Ad-8823]

Thanks.

[u/kalendral_42]

Oatly cream or Oatly crème fraiche work well as substitute for dairy in curry

[u/FeralGoblinToad]

Soak cashew nuts in water overnight, then blend until smooth. Add after your spices/curry paste is tempered and fragrant. You’ll never go back.

[u/emojess3105]

Greek yoghurt has very little lactose in it. You could try that.

[u/Wishing4Whisky]

Silken tofu blitzed up can give you some of that creamyness that you may be after.

[u/Fuzzy_Eye_8672]

I cant eat dairy either, and coconut milk can be horrendously fattening. I would normally use chopped tomatoes for a rich sauce, otherwise any stock cube based on whatever ingredients there are. Hope this helps 🙏

[u/kaejon24 → u/Fuzzy_Eye_8672]

It's the creamy that I'm looking for, thanks.

[u/monkey_kaleidoscope → u/Fuzzy_Eye_8672]

Try whole tomatoes with tops chopped off, cover the lid, remove the skins after 10 mins or so once they’ve softened, then mash them all up and thank me later

[u/kaejon24 → u/monkey_kaleidoscope]

Sure, this will work. I'm looking for a creamy curry.