Substitute for Coconut Cream in Curry: Best Creamy Options
Coconut cream provides rich, velvety body and subtle sweetness to curries. It tempers the heat of chili, carries fat-soluble spice flavors, and creates the luxuriously thick sauce that defines many Thai, Indian, and Caribbean curries.
Best Substitute
Full-Fat Coconut Milk
1 can full-fat coconut milk (reduced) per 1 cup coconut cream
Simmer a can of full-fat coconut milk for 10-15 minutes to reduce it by about a third. This concentrates the fat and produces a thickness comparable to coconut cream, maintaining the coconut flavor essential to the curry.
Other Options
Cashew Cream
1 cup cashew cream per 1 cup coconut cream
Blend 1 cup raw cashews soaked for 2 hours with 1/2 cup water until silky smooth. Adds richness and body without coconut flavor. Works especially well in Indian-style curries.
Heavy Cream
1 cup heavy cream per 1 cup coconut cream
Provides similar richness and body. The curry will lack coconut flavor but will be equally creamy. Commonly used in Indian butter chicken and korma-style curries.
Silken Tofu (blended)
1 cup blended silken tofu per 1 cup coconut cream
Blend until completely smooth. Adds body and protein with a neutral flavor. Lower in fat, so the curry will be lighter. Stir in 1 teaspoon coconut oil for more richness.
Sources & References
- Wikipedia: Coconut cream
production methods and culinary applications of coconut cream
- USDA FoodData Central
fat content comparison of coconut cream, coconut milk, and heavy cream
Frequently Asked Questions
What can I use instead of coconut cream in curry?
Simmer full-fat coconut milk until reduced by a third for the closest match. Cashew cream (soaked and blended cashews) works great for nut-based curries. Heavy cream provides similar richness but without coconut flavor.
Can I use coconut milk instead of coconut cream in curry?
Yes, but the curry will be thinner. To match coconut cream's thickness, simmer the coconut milk uncovered for 10-15 minutes to reduce and concentrate it. Alternatively, use only the thick top layer from an unshaken can of full-fat coconut milk.