If you are simply watching your calorie intake, use lite coconut milk instead of the full-fat variety. The reason I recommend still using coconut milk is that this is an essential ingredient in any Thai curry. If you are allergic to coconut, make a homemade cashew cream:  1. Soak 1 cup (140g) raw cashews in water overnight. For a quick soak, add to a saucepan, cover with water, and boil in a saucepan for 15 minutes.  2. Blend the soaked cashews with 3/4 to 1 cup water (180 to 240 mL) in a high-powered blender for several minutes until smooth and cashew bits have been pulverized.  A spicy curry like this needs something high-fat and creamy, so I do not recommend using a thin plant-based milk such as almond milk.