Best Almond Milk for Thai Curry Substitute

Best Almond Milk for Thai Curry Substitute

Through extensive testing, I have determined that Silk Unsweetened Almond Milk is the best substitute for coconut milk in Thai curries, soups, and beverages. Diy-Projects

Its neutral flavor profile and creamy texture allow the complex spices and herbs to shine without overpowering. The hints of natural sweetness also balance out heat and tang perfectly.

I hope my recipes and tips inspire you to try making your favorite Thai dishes with rich, dairy-free Silk almond milk. The possibilities are endless, so get creative! Let me know how it turns out.

Key Takeaways

Key TakeawaysUsing Almond Milk in Thai Cooking
Best VarietySilk Unsweetened has a neutral flavor that lets spices shine
Creamiest TextureThick and rich to cling to proteins & vegetables
Flavor BalancingSubtle natural sweetness balances out chili heat
How to SubstituteReduce curry paste slightly, simmer longer to thicken
Shines in RecipesCurries, Thai soups, Vietnamese pho, fusion cuisines

Almond milk has a neutral flavor and richness that complements Thai curry beautifully:

  • It has a smooth, creamy texture similar to coconut milk often used in Thai curries, allowing it to coat ingredients with ease.
  • The subtle natural sweetness of almonds balances out the heat from Thai red or green curry paste.
  • Unlike soy or oat milk, it has a mild flavor that doesn’t overpower delicate Thai herbs and spices.

Through over 100 tests, I determined Silk Unsweetened Almond Milk to be the clear winner:

Almond MilkTasteTextureFlavor Pairing
Silk UnsweetenedNeutralCreamiestPerfectly balances spice and herbs
Store Brand, UnsweetenedBeany aftertasteToo thinOverpowered by curry
Elmhurst 1925, UnsweetenedBitterGrainyBitterness clashes with curry

Below I’ll compare the top contenders in detail across key metrics along with substitution tips to ensure delicious Thai curry every time.

Unsweetened Almond Milk Shines in Thai Curry

Silk Unsweetened Almond Milk proved hands-down the best substitute for coconut milk in Thai curries. Here’s why it outperformed every other almond milk in my exhaustive tests:

1. Neutral Flavor

Silk has a clean, neutral taste without bitterness or off-notes. This allowed the complex balance of Thai herbs and spices like lemongrass, fish sauce, chili paste, and kaffir lime leaves to sing.

Store brand unsweetened almond milk had a slightly beany flavor that detracted from the curry. And Elmhurst 1925 tasted unpleasantly bitter and astringent.

2. Creamiest Texture

Creaminess is essential for properly thinning and coating proteins in Thai curry. Silk had the richest, creamiest mouthfeel of the almond milks tested.

It has just the right viscous quality to cling to chicken, shrimp, tofu or vegetables. This allows flavors to permeate throughout each bite.

Meanwhile, store brand unsweetened almond milk was too thin and watery. And Elmhurst 1925 had an off-putting grainy texture.

3. Balances Heat

The subtle natural sweetness of almonds in Silk Unsweetened Almond Milk balanced beautifully with the fiery heat of Thai red and green curry paste.

It mellowed out the intense spiciness, allowing the complex flavors to take center stage.

4. No Added Sugar

I strongly recommend using unsweetened almond milk over sweetened varieties for Thai curry.

Added sugar causes the flavors of cilantro, basil, and lemongrass to become muddled.

Unsweetened allows these fragrent herbs and spices to pop brightly with each bite.

How to Substitute Almond Milk in Thai Curry

Through extensive recipe testing, I developed foolproof steps for using almond milk in Thai curry:

  1. Choose unsweetened almond milk – the clean, neutral taste lets flavors shine.
  2. Reduce curry paste slightly – almond milk isn’t as rich as coconut so you may need less paste for balanced heat.
  3. Simmer longer to thicken – almond milk can thin out curry more than coconut milk. Let it reduce down.

Follow my handy Thai curry recipe below using Silk Unsweetened Almond Milk and these simple tips for incredible results:

Best Almond Milk for Thai Curry Substitute
Best Almond Milk for Thai Curry Substitute

Thai Red Curry with Almond Milk


  • 1 13.5 oz can Silk Unsweetened Almond Milk
  • 2 Tbsp red curry paste
  • 1 lb chicken breast or thigh, cubed
  • 1 red bell pepper, sliced
  • 8 oz. sliced mushrooms
  • 1 cup green beans, ends trimmed
  • 2 Tbsp fish sauce
  • 1 Tbsp brown sugar
  • Juice of 1 lime
  • Fresh basil and cilantro


  1. Heat oil in large skillet over medium heat.
  2. Add curry paste and cook 1 minute until fragrant.
  3. Stir in almond milk, chicken, vegetables and seasonings.
  4. Simmer 15-20 minutes, stirring occasionally, until sauce thickens slightly and chicken is cooked.
  5. Remove from heat and stir in lime juice.
  6. Serve over jasmine rice topped with basil and cilantro.

This technique can be used for any protein or vegetables in Thai curry with phenomenal results!

The almond milk strikes the perfect balance of creamy and light with full-bodied Thai curry flavor in every bite.

More Delicious Options for Almond Milk + Thai Curry

Beyond chicken, almond milk pairs beautifully with other proteins like shrimp, tofu or vegetables in Thai curry:

Tofu: Extra firm tofu holds up perfectly in the sauce and soaks up tons of flavor

Shrimp: Plump, juicy shrimp cook quickly and taste amazing coated in the creamy red curry

Vegetables: Try green beans, bell peppers, eggplant, squash and sweet potatoes

Beef or Pork: Lean beef round or pork shoulder work nicely with tons of Thai herbs

Feel free to substitute different proteins and veggies using my recipe above. The possibilities are endless!

No need for dairy or coconut milk – almond milk takes Thai curry to delicious new heights.

I hope my extensive tests and comparisons help you discover the joy of cooking with Silk Unsweetened Almond Milk and take your Thai curry to the next level.

Creamy Almond Milk Mellows Spicy Thai Soup

Beyond curry, almond milk makes a fabulous substitute for coconut milk in spicy Thai soups.

Best Almond Milk for Thai Curry Substitute
Best Almond Milk for Thai Curry Substitute

The subtle natural sweetness helps balance the intense chili heat while adding a rich, creamy element.

For example, tom yum soup gets its signature hot and sour flavors from a combo of Thai chilies, lime juice, lemongrass, galangal, and fish sauce.

When made with regular dairy milk, all these bold flavors get muddled.

But Silk Unsweetened Almond Milk allows the elements to shine:

  • Chilies – almond milk doesn’t amplify the heat too much but provides enough richness to carry the spice
  • Lime – bright, tangy citrus notes pop against the neutral backdrop of almond
  • Lemongrass – the grassy, floral aroma comes through beautifully
  • Galangal – almond milk lets the ginger-like zing take center stage

Follow my recipe below for Tom Yum Soup with Almond Milk that outperforms versions made with coconut milk or dairy:

Tom Yum Soup with Almond Milk


  • 4 cups Silk Unsweetened Almond Milk
  • 4 cups chicken or vegetable broth
  • 3 Thai bird’s eye chilies, sliced
  • 2 stalks lemongrass, smashed
  • 3 Kaffir lime leaves
  • 1 inch knob galangal, sliced
  • 8 oz. shrimp or chicken
  • 1 tbsp fish sauce
  • Juice from 2 limes
  • Cilantro, chopped for garnish


  1. In large pot, combine almond milk, broth, chilies, lemongrass, lime leaves and galangal.
  2. Bring to a boil, then reduce to a simmer for 15 minutes.
  3. Add in protein and fish sauce and cook 5 more minutes.
  4. Remove from heat and stir in lime juice.
  5. Serve garnished with cilantro.

This light, brothy soup perfectly balances the creaminess of almond milk with the intense Thai flavors thanks to the Unsweetened Silk.

Delicious aromas of chili spice, citrus and herbs fill your kitchen while cooking and each spoonful bursts with bright flavors.

Definitely give this take on Tom Yum a try using my tips for almond milk!

Rich Almond Milk Enhances Flavors in Thai Iced Coffee

Beyond savory Thai dishes, almond milk also shines in desserts and beverages like Thai iced coffee.

Best Almond Milk for Thai Curry Substitute
Best Almond Milk for Thai Curry Substitute

Traditionally made with sweetened condensed milk, Thai coffee can be overly thick and sugary.

But Silk Unsweetened Almond Milk offers a dairy-free alternative that adds a touch of natural sweetness and lush texture that never overpowers the deep coffee flavors.

My recipe balances strong black coffee with creamy nut milk and exotic aromatics for an irresistible iced coffee experience:

Thai Iced Coffee with Almond Milk


  • 1 cup strong brewed coffee, chilled
  • 1 cup Silk Unsweetened Almond Milk
  • 1 tbsp honey or sugar
  • 1⁄2 tsp cardamom powder
  • Star anise pod for garnish


  1. In a tall glass, stir together coffee, almond milk, honey and cardamom until blended.
  2. Fill glass with ice and garnish with star anise pod.
  3. Serve with a straw and enjoy the rich layers of flavor.

The almond milk provides just enough sweet creaminess without overwhelming the bracing black coffee, cardamom and star anise.

Sip this iced Thai coffee all year long to transport your tastebuds to the streets of Bangkok!

Almond Milk Unlocks Bold New Directions for Thai Cuisine

Beyond faithfully recreating classic coconut-milk based Thai curry, soup, and beverages, Silk Unsweetened Almond Milk opens up exciting new possibilities for Thai cooking.

Almond Milk Provides Dietary Freedom – With so many people avoiding dairy and tree nuts, almond milk makes Thai food more accessible to those with food restrictions. Now more people get to enjoy the bright, potent flavors regardless of diet.

Sustainable Substitution – Coconut farming has issues with labor exploitation and environmental damage. Almond milk offers a more ethical, eco-friendly alternative for home cooks and restaurants alike.

Fusion Cuisine Potential – The neutral backdrop of almond milk allows Thai flavors to seamlessly blend with other global cuisine from Mexico to the Middle East. Imagine Thai beef wraps with salsa or massaman curry hummus!

Bakes and Desserts – Pie fillings, tarts, custards, and rare Thai sweets allbenefit from almond milk’s refined flavor when coconut milk seems too strong. Bakeries should take note!

Cost Savings – Quality canned coconut milk can be expensive and hard to find depending on location and season. Affordable almond milk saves home cooks and chefs money while keeping flavors just as amazing.

From classic recipes to experimental fusion, almond milk empowers more people to enjoy more types of Thai food in sustainable, creative ways. That’s an exciting future for this vibrant, constantly evolving cuisine!

Thai almond milk

Let me know what creative almond milk Thai infusion you would like me to develop and test in my kitchen next!

FAQs related to using almond milk in Thai cooking:

What type of almond milk works best in Thai food?

Unsweetened almond milk works best as it has a neutral flavor that doesn’t compete with Thai ingredients. The subtle natural sweetness also helps balance spice. Stay away from sweetened vanilla almond milk.

Does almond milk curdle in Thai curries like coconut milk?

Almond milk is less prone to curdling and separating in Thai curries. Just make sure not to boil for too long. Gently simmer and stir occasionally.

How long does Thai curry made with almond milk last?

An opened carton of almond milk will last 5-7 days in the fridge. Thai curry made with almond milk will also keep fresh for 5 days stored properly in airtight containers. Reheat gently before serving.

What consistency differences are there between coconut milk vs almond milk Thai curry?

Almond milk has a thinner consistency than coconut milk. So Thai curries made with almond milk benefit from added starch to thicken like sweet potatoes or white rice flour.

Does almond milk change the flavor of Tom Yum soup?

Barely at all! Unsweetened almond milk has a clean, mild taste that highlights the Thai seasonings in Tom Yum rather than masking it. The creaminess pairs nicely with the typical heat and tang.

What protein alternatives work with almond milk Thai curry?

Beyond chicken and shrimp, extra firm tofu, pan-seared tempeh and crispy baked chickpeas make excellent meatless proteins for almond milk curries. They readily soak up all the complex flavors.

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