Panang Curry Mushroom Tostadas

These Panang Curry Mushroom Tostadas are everything—crispy, creamy, spicy, tangy, and fresh all in one bite. They’re the kind of dish that stops the scroll and makes people ask, “Wait, how is that vegan?”

We’re talking king oyster mushrooms turned golden and crisp in the air fryer, then tossed in a rich, velvety panang curry sauce made from pantry staples I always keep on hand:

• Chef’s Choice Panang Curry Paste

• Chef’s Choice Coconut Milk

• Chef’s Choice Vegan Fish Sauce (yes, really!)

These three staples unlock restaurant-level flavor in minutes. If you’re into easy weeknight dinners that feel like a fancy night out, this recipe is for you.

Why You’ll Love This:

• The crispy mushrooms are like vegan karaage meets Thai street food.

• The curry sauce is rich, spicy, creamy, and full of umami thanks to that chef-worthy vegan fish sauce.

• The whole thing comes together in under 40 minutes—most of it just tossing and layering.

• It’s plant-based, gluten-optional, and seriously crowd-pleasing.

Pro Tips:

• You can easily find Chef’s Choice coconut milk, curry paste, and vegan fish sauce online or at many Asian markets.

• King oyster mushrooms give the best meaty texture, but any hearty mushroom will work.

• Don’t skip the coconut yogurt drizzle—it balances the heat and adds a refreshing contrast.

How It Comes Together:

You fry or air-fry the tortillas until crisp. Meanwhile, build your sauce by sautéing garlic and curry paste, then adding coconut milk, a little lime juice, brown sugar, and that magic splash of vegan fish sauce. It simmers into a creamy, flavor-bomb base.

The mushrooms get a triple hit of texture—flour, spiced batter, and panko—before they’re air-fried to golden perfection. Toss them in the curry sauce, pile them onto those crispy tostadas, and top with shredded carrots, fresh herbs, and a swirl of coconut yogurt. It’s layered, vibrant, and absolutely delicious.

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You’ll want these in your rotation, trust me.

For more easy delicious vegan recipes, try my Red Curry Elote and my Buffalo Jackfruit Quesadillas.

Panang Curry Mushroom Tostadas

 

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Prep time

20 mins

Cook time

15 mins

Total time

35 mins

 

Author: Carrots and Flowers

Recipe type: Appetizer, Main

Cuisine: Vegan, Fusion

Serves: 8 servings

Ingredients

• 8 oz king oyster mushrooms
• 8 small tortillas
• Oil for frying
• Pinch sea salt
• 1 tsp garlic powder, divided
• ¾ cup flour, divided
• ½ tsp garlic powder
• ½ tsp smoked paprika
• 
  
• Curry Sauce
• 1 Tbsp Chef’s Choice Panang curry paste
• 1 can Chef’s Choice coconut milk, divided
• 1 lime
• 1 tsp brown sugar
• 1 tsp Chef’s Choice fish sauce
• 
  
• Garnish
• 1 cup shredded carrot
• Purple cabbage or radishes for garnish (optional)
• 3 Tbsp cilantro, chopped
• ⅓ cup coconut yogurt

Instructions

1. In a large shallow pan, heat ¼” of mild oil over medium high heat. Lightly fry the tortillas until golden brown, turning so they cook evenly. Place on a tray lined with paper towels. Sprinkle with sea salt.
2. In a sauce pan, heat 1 tsp oil over medium heat. Cook the garlic, ginger, and curry paste for 30 seconds until fragrant, mashing the curry paste up with a wooden spoon. Add ½ cup coconut milk. Add the brown sugar, fish sauce, and the juice of ½ lime. Mix well. Reduce heat to medium low and let simmer, stirring often.
3. Slice the mushrooms into bite sized pieces. In a bowl, lightly toss them with 1 tsp soy sauce and ½ tsp garlic powder. Let rest for 5 minutes.
4. Meanwhile, make your batter. In a medium bowl, combine ½ cup flour with ½ tsp garlic powder and smoked paprika. Add about ⅓ cup of water and stir until it’s the consistency of heavy cream.
5. Toss the mushrooms in flour to coat, then dunk them in the batter then the panko. Arrange the mushrooms on an air frying tray. Air fry at 400F for 6-8 minutes, until crisp and browned.
6. Prepare the garnishes. Mix a few tbsp coconut milk into the yogurt to your desired consistency.
7. When the mushrooms are done, toss them in the curry sauce. Build the tostadas with carrots, mushrooms, radish or cabbage, and a drizzle of yogurt sauce. Finish with cilantro, a squeeze of lime and serve immediately!

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