"Coconut milk brings silkiness and sweet richness to curries, and also mellows spices, so any substitute will likely change the nature of the dish. That said, if you really want to avoid the white stuff, Karan Gokani, author of Indian 101, would simply replace it with vegetable stock. Another easy swap (if you're not averse to dairy) is yoghurt, says John Chantarasak, chef and co-owner of AngloThai in London, which is handy, because that's normally hanging about in the fridge."
"Sundays are often batch-cook days round at Chantarasak's, and start with roasting a cauliflower or squash with oil, salt and perhaps some garam masala. Next, you need a sauce: Sweat onions, garlic and ginger, then add fenugreek leaf, green cardamom and nuts [cashews, almonds, hazelnuts, say], and saute. Blend the lot with water until smooth, then return to the pan, add some yoghurt and stir in the roast veg."
Coconut milk brings silkiness and sweet richness to curries and mellows spices, so any substitute will alter a dish's character. Vegetable stock can replace coconut milk to reduce saturated fat while preserving liquid and flavour. Yoghurt offers a creamy, tangy dairy option. Curries without coconut divide into wet and dry styles. Dry curries fry paste and finish with fish sauce, tamarind and sugar, pairing with root vegetables and flat beans. Wet alternatives such as gaeng om use garlic, chillies and lemongrass boiled with good vegetable stock and seasoned with vegan fish sauce. Roasting vegetables, blending nuts with aromatics and adding yoghurt creates a silky, lower-saturated-fat sauce.
Read at www.theguardian.com
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