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Chefs... What can I replace coconut milk with in a curry?
- Thread starter gullshark
- Start date
I imagine natural yoghurt would work, though it's thicker so you wouldn't need as much. To avoid curdling you might need to add some corn flour, or something similar, or add it toward the end when you're not heating it.
Or maybe try a different curry recipe that doesn't use coconut milk?
Or maybe try a different curry recipe that doesn't use coconut milk?
n1 gull
Well-known member
Passata would probably work, for a creamy tomato texture. I'm not keen on Coconuts either, but I like coconut milk especially in Thai currys
Mendoza
NSC's Most Stalked
maybe a mixture of corn flour and water, to get sauces thickened, but it doesnt taste of anything, and if done wrong turns into a wallpaper paste type consistency
Agree with that espeically the yoghurt bit.I don't like coconut milk in curries,it's vile.
Nooooooooooooooo, you clearly have never tried my SeaBass Penang Algie!
The Wizard
Well-known member
- Jul 2, 2009
- 18,383
Water? 
Another criminal offence,fishy curries.I don't mind a few prawns in the rice but that's about it.Not saying i don't like fish becuase i do(well most) just not in curries.
Helen Chamberlains Quim
Member
You could have said sailors - you make it sound like a bodily fluid discharge!
HCQ
pishhead
Well-known member
You should try tandoor cooked sea bass.
Billy the Fish
Technocrat
Just use a recipe without coconut milk in. With curries there's loads of alternatives that are either tomato based and/or have cream in.
Thai curries are off the menu.
Thai curries are off the menu.
Tricky Dicky
New member
If you cook it down far enough, it doesn't really taste like coconut, especially as it's usually used with strong spices. However, yoghurt is much more widely used in curries, coconut is only common in Southern indian cooking, although more widely used in Thai and Malaysian cooking.
Incidentally, I cooked a Biryani at the w/e for the first time. I have always shied away from trying to cook one as the recipes usually look quite complex, buit I found a good version, and I have to say, it was probably the nearest to restaurant quality Indian dish I have ever cooked. None of the "british" veg curry on the side that you always get either. I was once told that having a veg curry on the side of a Biryani was like a brit having fish & chips on the same plate as roast beef.
Incidentally, I cooked a Biryani at the w/e for the first time. I have always shied away from trying to cook one as the recipes usually look quite complex, buit I found a good version, and I have to say, it was probably the nearest to restaurant quality Indian dish I have ever cooked. None of the "british" veg curry on the side that you always get either. I was once told that having a veg curry on the side of a Biryani was like a brit having fish & chips on the same plate as roast beef.
cheeseroll
New member
I cook a fish curry almost every week, add some Tamarind 10 minutes before the end, delish.
cheeseroll
New member
Oh and take most of the skin off to avoid it being too pungent..
dannyboy
tfso!
another vote for yoghurt here, put it in towards the end or bit by bit till you get the consistency you want. make sure there are tons of herbs spices in it etc as the yoghurt will dampen down the flavour
pork pie
New member
Jizz if it is cooked by some indians! 
Tricky Dicky
New member
Oh, and don't buy very low-fat yoghurt - it will split. I use 10% fat greek stuff.
Lankyseagull
One Step Beyond
Should we have an "Ask the Chef" forum on the board now?
After all, FDM is looking for a new role with the club!
After all, FDM is looking for a new role with the club!