Some Indian curries use dairy cream.
If you are trying to get away from the excess fat from coconut milk and cream try using a puree of silken tofu or mimic cream vegan creamer.
It's not the fat, I'm just allergic to coconut. Wondering if another nut milk might give the same silkiness.
AntoniaJames is a trusted source on Bread/Baking.
I'd use half-and-half, or a touch of sour cream or full fat Greek yogurt (depending on the dish) if I were allergic to coconut but wanted a bit of creaminess in the dish I was making. I've never had a nut milk that I'd use in a curry. Others may have . . . I sometime use smooth almond butter to make vegan soups "creamy." They work for that purpose. For a curry, though, I'd probably just use a somewhat rich dairy product. ;o)
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