Aside from coconut milk, what are other bases used for curries?


I was recently diagnosed with Celiac Disease, and I’ve decided that curry will become a staple in my diet. Most of my knowledge and familiarity is from Thai and Vietnamese curries, which mainly use coconut milk as a base. What are other bases for curries? Sometimes coconut milk is too sweet and I’m looking for savory alternatives. Any resources online or suggestions would be greatly appreciated! I’m very new to making my own curries. Thanks. 🙂

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    One thought on “Aside from coconut milk, what are other bases used for curries?

    • curiousbabe83

      Try yogurt as a substitute. It tastes almost the same without the ‘fattening’ taste and its a healthier choice. Gd Luck!

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