Substitute for Coconut Milk in Curry: Best Options
Coconut milk is the foundation of many Thai, Indian, and Southeast Asian curries, providing creamy body and subtle sweetness that balances spices. It creates the rich, silky sauce that coats vegetables and proteins. The substitute must provide creaminess and withstand prolonged simmering.
Best Substitute
Cashew Cream
1 cup blended soaked cashews (1 cup cashews + 3/4 cup water) per cup of coconut milk
Cashew cream has a rich, neutral flavor that lets curry spices shine. It creates a silky sauce with similar body to coconut milk and holds up well during simmering without curdling.
Other Options
Heavy Cream
1 cup heavy cream per cup of coconut milk
Creates an ultra-rich, creamy curry. Best for Indian-style curries. Will not separate during cooking.
Plain Yogurt (stirred in at the end)
1 cup yogurt per cup of coconut milk
Add off heat to prevent curdling. Creates a tangy sauce common in Indian curries. Thinner consistency.
Oat Milk (full-fat)
1 cup oat milk + 1 tbsp coconut oil per cup of coconut milk
Neutral flavor with good body. Adding coconut oil restores some richness. Simmer gently to avoid separation.
Frequently Asked Questions
What can I use instead of coconut milk in curry?
Cashew cream is the best substitute, made by blending 1 cup soaked cashews with 3/4 cup water. For a non-vegan option, heavy cream works as a direct 1:1 swap and creates an ultra-rich sauce. Yogurt works for Indian-style curries but stir it in off heat.
Can I use regular milk instead of coconut milk in curry?
Regular milk is too thin and may curdle during simmering. If using milk, thicken it with 1 tablespoon cornstarch per cup and add 1 tablespoon oil for richness. Simmer gently and add near the end of cooking.