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Feb 19, 2007 07:59 PM

soy milk instead of coconut milk in curry? would you do it?

I read this suggesiton either in Bill Granger or Ainsworth. He said that to reduce the calories, he subbed the former for the latter in his curries. Has anyone actually tried this and with what results? I am curious but skeptical.

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  1. Sounds like a bad idea.. :)

    1. Next time I make chicken curry I'll experiment with a cup of the curry with Yeo Hiap Seng Soy Bean Drink.Sounds horrible just contemplating! :(

      1. Would "soy bean drink" be the same as "soy milk"? That might make a difference.

        1. I've done it before when I didn't have coconut milk. I used soy milk and coconut extract. It was OK, not great, but not horrible.

          As much as I love soymilk, I'd use either Skim Plus milk (the kind with extra skim milk solids added) or fat-free evaporated milk. They're creamier.

          1. To me it sounds just this side of disgusting, but maybe marginally better than using cow's milk with coconut extract as some old US-published cookbooks used to recommend...