Making Thai curry without coconut milk

Yes, just for you, my lovely client who made a face when I mentioned my Thai food – because ewwwww, you hate coconut – I made it another way.

Instead of using a 14 oz can of coconut milk, use a smaller amount (8 oz) of skim milk or UNSWEETENED soy milk. The only noticeable difference to me is that the sauce is thinner, so I thickened it with a teaspoon of cornstarch, which gave it some more body. My husband didn’t notice any difference tonight, and happily devoured it. (I used the unsweetened soymilk tonight, and can only assume cow’s milk would work equally well.)

And a bonus: substituting cows milk or soymilk for the light coconut milk cuts the calories and fat, and reduces the cost!