(Full recipe at the end of the post.)
I was craving a rich mushroom toast with creme fraiche, but oh gee, dairy doesn’t agree with my body. My go-to substitute for dairy creme is coconut cream, and the first thing that crosses my mind with coconut cream (or milk) is Thai curry. So that’s how this toast happened. Red curry mushroom toast.
Munchkin loves red curry. She also loves mushrooms. So this was a guaranteed hit. On my first attempt, I added a little too much red curry paste, and it must have been a bit spicy for Munchkin because her feet tensed up and made a rolling motion while sitting in her highchair. Still, she finished the whole bowl I gave her. Oh, she also just picked up the mushrooms and spooned the sauce leaving the toast behind. That doesn’t help with spiciness.
This is how Munchkin’s meal was served.
If you never made Thai curry before, don’t fear. It’s super easy to make this toast. I also omitted the fish sauce typical in red curry and went for soy sauce instead. I think soy sauce gives a cleaner taste more suited for breakfast. It may feel like a little cream for a lot of mushrooms, but the mushrooms release liquid while cooking and you’ll end up with plenty of sauce at the end.
And this is my favorite Thai Red Curry Paste. The ingredient list on this one is a lot shorter than the other brands I’ve used while it still delivers a complex flavor. It’s vegan too. Btwn, if you buy from this link, I might earn a few pennies.😉
How to make red curry toast
a. Add coconut cream (200ml/6.8 floz) to a saucepan and heat until it starts to bubble.
b. Mix in 2 tbsp red curry paste, 1 tbsp low sodium soy sauce, 2 tbsp coconut sugar, and 1 tbsp minced garlic.
c. Add the mushrooms (16oz) and simmer for 5 minutes.
d. Spoon the mushrooms and sauce over toasted bread (ciabatta, preferred) and garnish with microgreens.
Would you care for a toast?
Red Curry Mushroom Toast
Mushrooms in red curry sauce served on a toast. Rich and creamy breakfast that you can whip up in 10 minutes. Vegan, dairy-free, nut-free. Toddler-approved.
- 16 oz mixture of mushrooms
- 6.5 floz coconut cream (200ml)
- 2 tbsp red curry paste
- 1 tbsp low sodium soy sauce
- 2 tbsp coconut sugar
- 1 tbsp garlic minced
- 6 toasts (ciabatta, preferred)
- microgreen for garnish
Add coconut cream to a saucepan and heat until it starts to bubble.
Mix in red curry paste, soy sauce, coconut sugar, and garlic.
Add mushrooms and simmer for 5 minutes.
Spoon the mushrooms and sauce over toasted bread and garnish with microgreens.
I used 8 oz cremini mushrooms, and 8 oz mixture of hen of woods, king oyster, enokitake, and etc. (Got the mixture as chef's sampler at wholefoods.) To make this dish vegan, ensure the red curry paste is vegan such as Thai Kitchen red curry paste.