Substitute for coconut milk in curry
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.