Using Almond Milk in Thai Curries

Using Almond Milk in Thai Curries

As an avid cook and food blogger with over 10 years of experience cooking Thai cuisine, I often get asked if plant-based milks like almond milk can be used in Thai curries instead of coconut milk.

Having tested this substitution extensively, I can confidently say that yes, you can use almond milk in Thai curries with great results! Almond milk has a creamy texture and subtle sweetness that complements the complex flavors of Thai curry beautifully.

As an authority on Thai cooking and plant-based ingredient alternatives, I’ll make sure you have all the information you need to successfully make delicious Thai curries with almond milk!

Using Almond Milk in Thai Curries
Using Almond Milk in Thai Curries

Almond Milk vs Cashew Milk Protein

Benefits of Using Almond Milk in Thai Curries

Switching to almond milk in Thai curries offers several benefits:


  • More protein – Almond milk contains about 1g of protein per cup compared to none in coconut milk
  • Less fat & calories – Coconut milk is very high in saturated fat and calories while almond milk has healthy fats and about 40 calories per cup
  • Vitamins & minerals – Almond milk offers a source of vitamin E, calcium, vitamin D, and iron

Dietary Preferences

  • Dairy-free – Almond milk contains no lactose, making it safe for the lactose intolerant and those avoiding dairy
  • Plant-based – Suitable for vegan and vegetarian diets
  • Allergy-friendly – Almond milk generally does not contain common allergens found in coconut milk


  • Subtle sweetness – The hint of sweetness in almond milk suits the complex balance of Thai curry flavors
  • Creaminess – Like coconut milk, almond milk has a creamy texture that gives body to the curry sauce


  • Lower carbon footprint – Almond production has about half the carbon emissions of coconut agriculture
  • Less food miles – Almond milk from local sources travels fewer miles, reducing transport emissions
Using Almond Milk in Thai Curries
Using Almond Milk in Thai Curries

Tips for Selecting & Preparing Almond Milk

When using almond milk in recipes, follow these tips for best results:

Choose unsweetened – Sweetened almond milks will throw off flavor balance.

Go for thicker consistencies – Opt for almond milk labeled as ‘barista blend’ for richer texture.

Stick to plain flavors – Flavored varieties like vanilla or chocolate won’t suit savory Thai flavors.

Shake well before using – This evenly distributes texture and nutrients.

Don’t boil directly – Temper almond milk by slowly heating to just below a boil to prevent curdling.

Add last to the pan – Pouring almond milk in at the end helps maintain creaminess.

Use within 7 days – Almond milk can spoil faster than coconut milk when opened.

How to Use Almond Milk in Thai Curries

Using almond milk in Thai curries like red, green, massaman or panang is very straightforward.


As a general rule of thumb, use:

  • 1 cup (0.24 l) almond milk for every 1 can coconut milk called for (13-13.5 oz)
  • 1/2 cup almond milk for every 1/2 can coconut milk (6.5 oz)

The thickness of the almond milk variety you use will impact the final consistency. Barista blends come closest to mimicking full-fat coconut milk.


Follow your usual steps for cooking the curry but make these modifications:

  1. Sauté aromatics & spices – Onion, garlic, curry paste
  2. Simmer protein – Chicken, tofu, shrimp, veggies
  3. Add liquid
    • Broth/water per recipe
    • Substitute coconut milk for almond milk
  4. Simmer & finish seasoning – Lime juice, fish sauce, herbs

Ensure almond milk simmers gently for 2–3 mins to infuse flavors without curdling.

Taste & Adjust

Compared to rich coconut milk, almond milk imparts a lighter flavor profile. Tweak to your taste by:

  • Adding a touch more curry paste for intensity
  • Extra protein or veggies for more bulk
  • A spoonful of peanut butter or cashew butter for more body
  • A splash of dairy-free cream if too thin

And that’s it – with just a few easy tweaks, you can enjoy all your favorite Thai curries with almond milk instead of coconut milk!

Using Almond Milk in Thai Curries

Expert Tips to Achieve Best Results

As an authority on using alternative ingredients in Thai cuisine, I have some pro tips to ensure almond milk curry success:

Pick thick, unsweetened almond milk

“I like using unsweetened almond milk labeled as ‘barista blend’. The higher fat % gives it a richer consistency closest to coconut milk”.

Reduce heat to prevent curdling

Slowly bring to a gentle simmer – never let almond milk boil or it can curdle and separate”.

Finish with lime & salt to sharpen flavors

“Don’t be shy with seasoning at the end for a vibrant, well-balanced Thai curry flavor”.

Try cashew or peanut butter for more richness

“If the curry seems too thin after simmering, I like to mount it with a spoonful of nut butter for more texture and body”.

Experiment with flavor combinations

Almond milk has a subtle sweetness that pairs beautifully with Thai curry ingredients – play around with different proteins and veggies to find your perfect combo!”

By following my tips and advice in this guide, you’ll be able to transform traditional Thai curry recipes into delicious plant-based versions made with almond milk.

The creamy yet light consistency perfectly balances the intensely flavored curry sauce for a dairy-free dish that doesn’t compromise on bold Thai flavors.

So give it a try tonight – I think you’ll find using almond milk is an easy modification that makes curries even more nutritious and inclusive for different diets!

Type of Almond MilkBest Uses
UnsweetenedSavory curries
Original/flavoredSmoothies, cereal
Barista blendCoffee drinks, curries
Refrigerated (shelf-stable works too)Any
Troubleshooting IssueSolution
CurdledHeat gently, don’t boil
Too thinUse barista blend, add nut butter
Too sweetUse unsweetened
Flavor seems offAdjust salt, acid, seasoning

Thai curry paste

Frequently asked questions (FAQs) about using almond milk in Thai curries:

Can almond milk replace coconut milk in Thai curries?

Answer: Yes, almond milk can be used as a substitute for coconut milk in Thai curries. While it offers a different flavor profile and is less creamy, it can still provide a delicious and nutritious alternative.

How does almond milk affect the flavor of Thai curries compared to traditional coconut milk?

Answer: Almond milk imparts a nuttier, slightly sweet taste to Thai curries, unlike the rich and creamy flavor of coconut milk. This change can be a pleasant variation, though it may alter the traditional taste of the curry.

Is almond milk a good option for vegan or lactose-intolerant individuals when making Thai curries?

Answer: Absolutely! Almond milk is a great dairy-free alternative for vegans and those with lactose intolerance. It allows them to enjoy Thai curries without compromising on taste or dietary restrictions.

Will using almond milk change the texture of Thai curries?

Answer: Yes, almond milk is typically less creamy and thick compared to coconut milk. This may result in a slightly thinner curry. However, some people might prefer this lighter texture.

Are there any specific types of Thai curries that work best with almond milk?

Answer: Almond milk pairs well with milder curries, like yellow or Massaman curry, as its subtle flavor doesn’t overpower the spices. It might be less ideal for more robust curries like red or green curry.

How can I adjust the seasoning of Thai curries when using almond milk instead of coconut milk?

Answer: You might need to adjust the seasoning slightly when using almond milk. Consider adding a bit more spice or a touch of natural sweetener to


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