Coconut Flakes vs. Coconut Milk

This recipe works beautifully with either form of coconut — they just give very different results:

• Texture: Flakes add a noticeable crunch or chew that contrasts nicely with the soft vegetables. Coconut milk gives a creamy, saucy consistency.
• Flavor intensity: Flakes are undiluted, so the coconut flavour is more concentrated. Milk blends into the dish and carries the curry paste further.
• Fiber: Coconut flakes are higher in fibre and less processed than canned coconut milk.
• Toasting: Toasting the flakes in a dry skillet for a few minutes adds a nutty, caramelised depth that's worth the extra step.

Curry Paste Alternatives

Red curry paste is optional — the sesame oil and coconut carry the dish on their own. But if you want heat or more complexity, here are some options:

• Green curry paste: Fresher and hotter than red. Use the same amount or a little less.
• Panang or yellow curry paste: Richer and milder — a good choice if you want flavour without much heat.
• Gochujang (Korean chili paste): Similar fermented umami depth, though sweeter and less aromatic. Mix with a small squeeze of lime to balance the sweetness.
• Harissa paste: A smoky North African pepper paste that adds a pungent kick and works surprisingly well here.

Tips

• Low-FODMAP: Use the green tops of green onions only, skip the mushrooms, and check your curry paste label for onion or garlic in the ingredients.
• Add protein: Cubed tofu or shrimp both work well — add them to the wok after the green onions and cook through before adding the other vegetables.