Can I substitute coconut cream for coconut milk (curry)?

[ImNotAnsweringIt]

that really...

It's a vege currry but I only have a tin of milk. Presumably I refuel the quantity but will it be too thin? Thank you, I am the sort of 'cook' (ha!) who can only follow recipes.

Indeed reduce, not refuel!

Yes, coconut cream instead would be fine. Coconut milk does two things, adds coconut flavour and liquid. So provided you get those things in one way or another it'll be just as yum. :)

I have been known to substitute in dessicated coconut + natural yoghurt too, does similar thing.

yes. Most tins of coconut milk separate out into a thick "cream" layer and a thinner milk layer. Just spoon the thick stuff off and use that. Dont shake the tin!

Yes, totally fine. Could put some yoghurt in if you feel it needs thickening.

Yes you might want to add a bit of water (or splash white wine!) if too thick. The cream is thicker than the milk.

Sorry your post and your question confused me but agree milk is thinner

Yes! You could add some red lentils to thicken it all up.

Or just add less water before the milk.

No wine in curry! That is all kinds of wrong!

Thanks everyone, sorry for confusion! I have milk, recipe wants cream. Good to know though, I'll add less stock and not shake the tin.

Thank you, it's going to be scoff-licious

Haber splash white wine in a thai green curry is the business. Accept not good in say aloo gobi.

Swiss veggie stock powder is the answer to this sort of thing, you just sprinkle a teaspoonful on instead of salt add a splash of boiling water and stir.
You can then add coconut milk, tomatoes or more water to the right consistency without being terribly fussy about exact amounts.

1-1.5 TSP for 4 people, clearly an enormous PTA chilli needs a bit more.