Breakfast 🇹🇭 Thai 15 min meal

Red Curry Scrambled Eggs on Toast

Soft, creamy scrambled eggs with a spoonful of red curry paste, chilli and coriander over buttered toast.

Made with Thai red curry paste. Make a batch of the base first, then this takes minutes. Skip to the method

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  • Time12 mins
  • LevelEasy
  • Costabout £1.27 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

2 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

Method

  1. 1

    Toast the sourdough and spread with the dairy free spread. Keep warm.

  2. 2

    Heat the oil in a non stick pan over a medium-low heat. Add your ready made Thai red curry paste (see the base recipe) and stir for 1 minute until fragrant.

    1 min
  3. 3

    Whisk the eggs with the coconut milk and a pinch of salt. Pour into the pan.

  4. 4

    Stir gently with a spatula for 2 to 3 minutes, pulling the eggs from the edges, until softly set and creamy. They should still be slightly wet.

    2 min 30 s
  5. 5

    Pile onto the toast, then top with the spring onion, coriander and chilli.

Tips

  • Take the pan off the heat while the eggs are still a little wet. They carry on cooking.
  • Use low heat. High heat makes scrambled eggs rubbery.
  • Fry the paste before the eggs go in or the flavour is raw.

Storing and freezing

Best eaten straight away, within 10 minutes of cooking. Do not keep or reheat scrambled eggs, and never leave them out for more than 2 hours.

Questions

Can I make it gluten free?

Yes, serve on gluten free toast and use a gluten free curry paste.

Is it too spicy for breakfast?

It is mild with 15 g of paste. Use just a teaspoon for little ones.

Can I use butter?

Yes, but then it is no longer dairy free.

More made with thai red curry paste

See every dish made with thai red curry paste

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.

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