Substitutes for coconut milk in vegetarian curries

A reader, Jill, asked what to use in vegetarian curries instead of coconut milk to cut down on saturated fats. Chefs and writers offered several alternatives, while warning that any swap will change the character of the dish. The piece notes coconut milk brings silkiness, sweet richness and mellows spices.

Karan Gokani, author of Indian 101, suggested replacing it with vegetable stock. John Chantarasak, chef and co-owner of AngloThai in London, recommended yoghurt if you are not averse to dairy – “that’s normally hanging about in the fridge”. Not all curries use coconut milk. Sirichai Kularbwong of Singburi in London distinguishes dry and wet curries: dry styles fry the curry paste (often containing dried chillies) and are seasoned with fish sauce (Jill was told to use a vegan fish sauce), tamarind and sugar, producing a thick sauce to eat with root vegetables, flat beans and rice.

A wet alternative that doesn’t call for coconut milk is gaeng om, made from a simple paste of garlic, chillies and lemongrass boiled with good vegetable stock and seasoned with vegan fish sauce; pumpkin, mushrooms and pak choi are common additions. Chantarasak also described a batch-cook approach: roast cauliflower or squash, sweat onions, garlic and ginger, add fenugreek leaf, green cardamom and nuts, blend with water, return to the pan, stir in yoghurt and the roast vegetables.

Key Topics

Culture, Coconut Milk, Vegetable Stock, Yoghurt, Gaeng Om, Cauliflower