Best consistency of almond milk for Thai curry?

Best consistency of almond milk for Thai curry?

Achieving the perfect velvety richness in Thai curry with almond milk requires selecting a thicker, creamier variety and properly preparing it before cooking.

Gentle simmering, finishing with a bit of dairy-free cream, and carefully balancing spices maintains this delicate texture for a luscious plant-based curry that stands up to any coconut milk version.

With a little practice, almond milk lets you create healthy, cruelty-free curries without sacrificing an ounce of that sweet, spicy, exotic flavor. can-you-use-almond-milk-for-thai-curry

Best consistency of almond milk for Thai curry?
Best consistency of almond milk for Thai curry?


When cooking Thai curry, achieving the perfect velvety richness and mild sweetness requires paying close attention to the consistency of the coconut milk used in the dish. With the rise in popularity of plant-based diets, more home cooks opt to use almond milk as a dairy-free alternative. However, not all almond milks perform the same.

The ideal almond milk for making the creamiest Thai curry has a thick, creamy texture similar to coconut milk. This comes down to choosing the right variety, preparing it properly, and cooking techniques that preserve the desired consistency.

Key takeaways

the Right
Almond Milk


More almond

Adequate fat &


Almond Milk


Blend/whisk to

Strain for




Finish with
rich cream




Blend nuts/
nut butter

Use starch

Add emulsifying


Choosing the Right Almond Milk

With the growing number of almond milk varieties available, making the right choice comes down to reading labels and understanding key traits that affect consistency.

Almond Milk Varieties

Walk down any supermarket aisle and you’ll see countless almond milk options spanning different brands, flavors, and formulation methods. Common varieties include:

  • Unsweetened: Contains only almonds and water without added sugars or salt. Tend to be thinner.
  • Original/Sweetened: Contain added sugars for sweetness and salt and emulsifiers for texture.
  • Vanilla/Flavored: Sweetened almond milks with added natural or artificial flavorings.
  • Barista blends: Formulated to froth better for coffee drinks with more fat, protein or emulsifiers.

While most almond milks work well for drinking or cereals, only certain kinds have the thickness needed for curry recipes.

Avoid Thin, Watery Milks

Almond milks made with a higher water content tend to have a thinner, more watery consistency unsuitable for rich Thai dishes. Check the ingredient lists and nutrition facts:

TraitWhat to Look For
WaterLess water higher on the ingredients list
CaloriesHigher calories (around 60-90 per cup) indicates more almond content vs. water
FatHigher fat content (at least 2g per cup) adds richness

As a rule of thumb I recommend unsweetened almond milks or barista blends which tend to contain less water and more almonds and fat for a creamier texture.

Seek Thicker, Creamier Milks

The best almond milks for curry have a naturally thicker texture, even when shaken. Ideal options include:

Best consistency of almond milk for Thai curry?
Best consistency of almond milk for Thai curry?
  • Almond Breeze Almondmilk Blend: A barista-style option specifically made for steaming with added almond butter and salt for a creamy mouthfeel.
  • Silk Almond Coconutmilk Blend: This almond-coconut combo adds coconut cream for a richer blend.
  • Califia Farms Unsweetened Almondmilk: Uses whole blended almonds and minimal water for a smooth, thick texture.

I suggest tasting a few until you find one with a velvety, full-bodied consistency mimicking coconut milk’s texture.

Preparing Almond Milk for Cooking

To make almond milk’s texture shine, proper preparation before cooking plays a key role. Here are my top tips:

Chilled vs Room Temperature

  • Chilled almond milk tends to perform better, retaining a thick, spoon-coating texture.
  • Room temperature almond milk breaks down faster, quickly thinning out.

For best results, thoroughly chill almond milk overnight or at least 2 hours before using.

Blending Methods

Vigorously blending almond milk before cooking helps emulsify the proteins and fats, priming it for a creamy, uniform texture.

  • Use a blender: Quickly blitz chilled almond milk 30 seconds on high speed until frothy.
  • Whisk by hand: Briskly whisk almond milk 1 minute until light, foamy, and well incorporated.

Blending incorporates air into the milk for better stability in hot curry.

Straining for Smoothest Texture

For ultrasmooth, lump-free almond milk, pass it through a fine-mesh strainer after blending. This catches any remaining almond solids or clusters.

Cheesecloth also works for straining out solids. Just dampen it first and line a sieve with 2-3 layers.

Straining isn’t 100% necessary but helps polish the milk’s consistency.

Cooking Techniques for Creamy Curry

Once you’ve selected a nicely textured almond milk and prepped it thoroughly, use these cooking methods to maintain that coveted silky, lush mouthfeel through the final dish:

Simmer, Don’t Boil

High heat causes almond milk to break down quickly. To prevent thinning and separation, gently simmer the curry at medium or medium low heat.

Watch closely, stirring gently and reducing temperature if it threatens to boil. Move pan partially off heat if needed to regulate temperature.

Best consistency of almond milk for Thai curry?
Best consistency of almond milk for Thai curry?

Finish with Cream or Butter

After turning off heat, I suggest stirring in:

  • 1-2 tablespoons full fat coconut cream or cashew cream
  • 1 tablespoon dairy-free butter

This adds stabilizing fat you’d normally get from coconut milk. It also enriches flavor and texture.

Balance Spices and Richness

Achieving the characteristic balance of creamy yet spicy in Thai curry means layering flavor notes carefully.

  • To preserve the almond milk’s texture, go easy on tomatoes or spices early on that can make it curdle or separate.
  • Gradually build flavor with aromatics first, followed by spices and tomatoes later in cooking.
  • Tweak spice blends to suit taste but don’t overwhelm delicate almond milk.
  • Finish with lime juice, fish sauce, herbs and chilies to brighten and tie notes.

Proper layering develops flavor while respecting almond milk’s more temperamental nature.

Further Tips for Creamy Almond Milk Curries

While the previous sections covered the key factors in selecting and preparing almond milk for optimal texture in Thai curry, experimenting with different ingredients and techniques can also help enhance creaminess. Here are some additional pointers:


Mix with Cashews

Beyond using coconut cream to finish curries, stir in some raw cashews when blending almond milk. The healthy fats in cashews bolster the milk’s creamy qualities:

  • For every 1 cup of almond milk, add 1/4 to 1/2 cup raw cashews. Adjust to taste.
  • Blend until completely smooth before straining mixture through cheesecloth.
  • The finer the cashew consistency, the silkier the final texture.

Cashews’ mild flavor blends nicely without overpowering almond milk.

Swap Almond Butter

In place of blending in raw cashews, use almond butter to thicken up almond milk recipes.

  • For every 1 cup of milk, whisk in 1-2 tablespoons of almond butter until fully incorporated.
  • Almond butter dissolves easily into milk for a velvety consistency.
  • It also amplifies the nutty essence of almond milk.

When buying, seek 100% almond varieties without added oils or sweeteners.

Finish with Arrowroot

For an ultra-silky finish, use a arrowroot slurry at the end of cooking curries:

  • In a bowl, whisk 1 tablespoon arrowroot into 2 tablespoons cool almond milk until smooth.
  • Turn heat off curry and stir in slurry, allowing it to gently thicken sauce.
  • The starch molecules bind with almond milk proteins for a richer mouthfeel.

Arrowroot prevents watering out or curdling issues. Tapioca starch works similarly.

Sauce Enhancers

Boost creaminess using sauce enhancers liked vegan mayonnaise or cashew cream:

  • Fold in 2-4 tablespoons stirred well at end of cooking.
  • These contain oils and thickeners that act as emulsifiers and stabilizers.
  • They increase the milk’s fat content for amplified richness.

Just avoid boiling mixes with mayo or cashew cream added to prevent breaking.

Puree Vegetables

Mashing or blending vegetables into the curry base creates more body and luscious texture:

  • Purée about 1 cup of onions, tomatoes or red peppers in a blender.
  • Stir vegetable purée into simmering sauce to meld flavors.
  • The fiber allows liquids to thicken and cling better to food.

Roasting veggies first intensifies flavor.

Mastering Creamy Almond Milk Thai Curry

While many assume coconut milk is indispensable for making authentic, luxurious Thai curry, almond milk can produce equally exceptional results with the right handling. However, not all plant-based milks perform the same in hot curries where delicately balanced flavors and finicky proteins demand gentle care.

Best consistency of almond milk for Thai curry?
Best consistency of almond milk for Thai curry?

The key lies using almond milk judiciously – choosing appropriate varieties, preprocessing it thoroughly, then cooking carefully to coax the most decadence out. Follow these guidelines, and your curry will meet if not exceed expectations, captivating guests with fragrant spice and sumptuous texture.

Summary of Key Points

Here are the most vital tips covered for almond milk curry success:

  • Select thicker, creamier almond milks with less water, more almond content, and adequate fat, avoiding thin, watery versions
  • Thoroughly chill and blend milk before cooking to prime texture
  • Strain out any remaining solids through cheesecloth or fine mesh sieve
  • Simmer gently, never boil, while cooking to protect proteins
  • Finish with dairy-free cream and balanced spices for optimal flavor
  • Experiment with cashews, almond butter, arrowroot, or veggie purées to customize richness

Follow these suggestions to create stunning cruelty-free Thai curries brimming with fragrance and silkiness using simple almond milk.

Final Thoughts

With the rise of plant-based lifestyles, more home cooks seek tasty alternatives replicating beloved flavors of traditional dishes like Thai curry. Mastering the technique of harnessing almond milk’s potential for lusciousness empowers more people to enjoy this exotic comfort food.

Blending science and artistry, exceptional Thai curry derives not from any single ingredient, but the compassion and care applied to balancing its elements. By respecting almond milk’s unique qualities, we expand our own culinary horizons along with those we cook for. Through mindful creativity in the kitchen, simple pantry staples can transform into sublime sensory feasts that nourish our bodies and spirits.

Best consistency of almond milk for Thai curry?
Best consistency of almond milk for Thai curry?

Frequently Asked Questions

What’s the best almond milk brand for curry?

While personal preference varies, I’ve had great success with almond-coconut blends like Almond Breeze Almondmilk Coconutmilk Blend or Silk’s Almond & Coconut Milk. The coconut cream adds richness without a strong flavor. Califia Farms Unsweetened Almond Milk is another excellent choice.

Can I use almond milk straight from the fridge?

For best results, chill almond milk overnight or at least 2-3 hours before cooking. Using it straight from the refrigerator without allowing it to warm tends to help it retain thickness better when simmering.

Does the type of curry paste matter?

Red, green or massaman curry paste work well flavor-wise with almond milk. Start with about 2 tablespoons curry paste per 13.5oz can of coconut milk substituted. Adjust to preferred spiciness. Go easy on tomato-based green curry to prevent curdling.

What’s the best non-dairy cream additive?

I suggest stirring in 1-2 tablespoons full-fat coconut cream or Thai Kitchen vegan fish sauce at the end for a creamy boost. Silken tofu or cashew cream also work well blended into the curry base.

Can I freeze leftovers safely?

Yes! Allow curry to cool completely before transferring to airtight, freezer-safe containers. Thaw overnight in fridge before gently reheating on the stovetop. Add a splash of non-dairy milk if the curry seems too thick. Freezing preserves the texture beautifully.

What rice pairs best with almond milk curry?

Jasmine rice is the classic choice, with its sweet, floral aroma. Brown or black rice also complement the nuttiness of almond milk nicely. Serve rice underneath curry or stir into fried rice recipes the next day.

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