Anyone knows of a good substitute for coconut milk in cooking. eg curry?

Question

Would it be condensed or evaporated milk or something else?

Answer 1

Nowadays there is at least one brand of coconut substitute sold in supermarket in Singapore. Ask around NTUC, Cold storage & Marketplace. It tastes very close to coconut. I'll update you once I can recall where I bought it.

Before that I used Low-fat Carnation mix with a bit of soya milk to dilute. Taste all right.

Answer 2

Evaporated milk is the answer. Condensed milk is sweet. I read that Nestle has came up with a new can milk to replace coconut milk in Malaysia. I have no idea whether you can get this in your country. Try checking with Nestle.

Answer 3

This is a wild guess, but maybe a bit of evaporated milk or sour cream, and some coconut extract. W/ any of these, do not boil once you've added the "milk", whatever it may be.

Answer 4

I use either fresh cream or a plain yoghurt. . When using cream, I add to the pot at the end, and simmer a few minutes. If using yogurt, I add at the last minute, to avoid curdling. (The best way is to remove a little of the sauce from your pot and add it to the yogurt, then, once it's warmed a little return it to the pot and stir in)
I sometimes cook plain rice, then stir fry a few miutes with a little shredded coconut and some peanuts... (this is more indonesian style than indian... but goes well with the curry).

Answer 5

on your curry recipe, you ought to use cow's milk rather for coconut milk. of direction, coconut milk tastes plenty greater effective interior the curry dish. on the different hand, you likely can prepare dinner a dried curry dish without utilising coconut or cow's milk! subsequently, many styles of spices (approximately 11 varieties) are further to the quite spiced-warm mutton curry.

Answer 6

use fresh milk will be good enough.