Regular milk in Korma Curry?

So, today at Aldi I purchased Korma Curry paste.

The instructions on the label call for 400ml of coconut milk.
I'm looking for ways to increase the protein in this recipe without increasing the calories too much.

I'm wondering if I could substitute this for regular milk, and whether I could get a thicker consistency by adding Chobani greek yogurt to it at some stage.

Has anyone made similar substitutes in place of coconut milk? Have you had to make alterations to the cooking time/temperature?

And if I add yogurt, should I add it later when the pot is cooler in order to avoid from turning into that weird texture?