Substitute for coconut milk in curry I would like to make Thai yellow curry or Panang curry but there is a severe coconut allergy in my family so I cannot put even a trace of coconut into it. I have the Mae Ploy curry pastes for both but they both call for coconut milk to be mixed in.
Oh, and I am allergic to nuts so almonds (almond milk) and cashews (cashew milk) are out too :/ I have seen cream suggested but am concerned about depth of flavor
A reasonably light cream (about 15% fat) should be fine as a substitute. 

It will lack the specific coconut flavour, obviously, but that's fine in this case. What's more important is the fat as a flavour carrier, and the creaminess in the texture.

A soy based cream, or even oat milk should work equally well here, too.

On the other hand, rice milk would probably not work so well, as it tends to separate quite quickly, and is generally more watery.