Wherever you are in the world, there’s no doubt that curry is a popular dish. Whether it’s Indian or Thai-style, this flavorful meal always pleases the palate. Plus, there are endless variations to enjoy!
While many curry recipes call for coconut milk, there are versions that are made without it. Here we will look at them and also offer some substitutions to consider when making curry without coconut milk.
Keep reading to explore:
- Curry Explained – What is it and How is it made?
- The Use of Coconut Milk in Curries
- Curries that Naturally Do Not Have Coconut Milk
- Substitutions: How to Make Coconut Curry Without Coconut Milk
- The Bottom Line
1. Curry Explained – What is it and How is it made?
Curry is a term used to describe a variety of dishes originating from the Indian subcontinent and Southeast Asia. The word itself is derived from the Tamil word kari, which refers to a spice mixture used in South Asian cuisine.
Curries can be made with a variety of different meats and vegetables, and they often feature complex combinations of spices such as cumin, turmeric, cloves, and cinnamon.
While curries vary widely in terms of ingredients and flavor profile, they typically have one thing in common: they are all designed to showcase the versatility of spices and to create a dish that is both flavorful and aromatic.
Indian and Thai curries share some common ingredients, such as ginger, garlic, and chili peppers. However, there are also some key differences between these two popular dishes.
Indian curry is typically made with a blend of spices, such as cumin, turmeric, and coriander, which gives it a warm and earthy flavor.
Thai curry, on the other hand, typically contains more fresh herbs, such as lemongrass and basil, which give it a bright and herbaceous flavor.
Indian curry tends to be thicker and more stew-like, while Thai curry is thinner and more soup-like.
You May Also Like: How to Fry Tofu Like Chinese Restaurants (The Secrets Revealed)
2. The Use of Coconut Milk in Curries
While most Thai curries use coconut milk as their base, only some Indian curries do. South India uses more coconut milk in their curries, while other regions tend to use other ingredients, such as blended tomatoes.
There are several reasons for this difference. First, coconut milk is more commonly used in Thai cuisine overall. Second, the climate in Thailand is hotter than in India, which makes coconut milk more refreshing and cooling. Finally, Thai curries tend to be sweeter than Indian curries, and the sweetness of coconut milk compliments this flavor profile. As a result, it’s not surprising that coconut milk is a more common ingredient in Thai curries than in Indian curries.
The type of milk used in curry can affect the flavor and consistency of the dish. Coconut milk is a sweet, creamy liquid that adds richness to a curry. It can also make the curry more filling and satisfying.
One of the purposes of using coconut milk is to offset the heat produced by the spices and chilies used in the dish. Adding sweetness to the curry creates a balance between spice and creaminess.
In addition, coconut milk is also a great way to add some extra flavor to your dish. When used in conjunction with other ingredients, it can really help to bring out the best in each flavor. As such, it is clear that coconut milk plays an important role in creating a delicious and enjoyable curry dish.
You May Also Like: How to Boil Almond Milk for Oatmeal (Creamy & Delicious)
3. Curries that Naturally Do Not Have Coconut Milk
There are a variety of curries that do not include coconut milk as an ingredient.
Many regions in India don’t typically add coconut milk to their curry dishes. Instead, they can add small quantities of yogurt, water, butter, or cream.
To thicken the consistency without the use of animal products, most Indians use blended tomatoes or onions. This helps to create a delicious and healthy curry dish that does not require the addition of coconut milk.
The following recipe is a delicious Indian-style curry without any coconut milk, using tomato paste to thicken instead:
Ingredients:
1 tablespoon olive oil
1 onion, diced
4 cloves garlic, minced
2 teaspoons ground ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric powder
1/2 teaspoon ground black pepper
1 can (15 oz) chickpeas, drained and rinsed
1 can (15 oz) diced tomatoes
1/2 cup water
1 tablespoon tomato paste
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon cayenne pepper, or to taste
1 tablespoon fresh lemon juice
You May Also Like: Are Spices Always Vegan? Find Out Which Ones Are Not.
Instructions:
1. Heat the oil in a large saucepan over medium heat. Add the onion and garlic, and cook until softened, about 5 minutes.
2. Stir in the ginger, cumin, coriander, turmeric, and black pepper, and cook for 1 minute longer.
3. Add the chickpeas, tomatoes, water, tomato paste, sugar, salt, and cayenne pepper. Bring to a simmer and cook until the vegetables are very tender and the sauce is thickened about 30 minutes.
4. Stir in the lemon juice just before serving. Serve over cooked rice or couscous. Enjoy!
4. Substitutions: How to Make Coconut Curry Without Coconut Milk
When choosing a substitute for coconut milk, it is important to consider the desired consistency of the final dish. With careful selection, many kinds of milk can be used to create a delicious and authentic-tasting curry.
Here are a few things to keep in mind.
First of all, it’s important to choose milk that has similar fat content to coconut milk. This will help to ensure that the curry has the same creamy consistency. Coconut milk is higher in fat than most other types of milk, so using low-fat milk may result in a less rich and creamy curry. Almond milk, cashew milk, and macadamia nut milk are all good choices.
Additionally, it’s important to choose milk that won’t curdle when heated. Avoid using rice milk or soy milk, as they are more likely to curdle when heated.
Add your chosen milk substitute into the recipe in place of the coconut milk. You may need to adjust the quantity of milk added since most kinds of milk are thinner than coconut milk.
If you find that your curry isn’t as thick as you’d like, you can also mix together a teaspoon of arrowroot powder with some water and add it in until you reach the desired consistency.
Either way, you’ll end up with a delicious curry that doesn’t use any coconut milk!
5. The Bottom Line
While many curries traditionally include coconut milk, there are plenty of delicious options that don’t require it. You can easily substitute any milk in your curry recipe, just be sure to choose one with similar fat content for the best results. With a bit of creativity, you can enjoy a delicious and authentic-tasting curry without any coconut milk at all!