Melt the butter in a nonstick frying pan and add the chilli, curry paste, garlic, ginger and spring onions, reserving a few for a garnish. Fry them over a low heat for 5 minutes, until softened but not browned. Stir in the tomatoes and cook for a further 1 minute.
Beat the eggs with the coriander, lime juice and salt and pepper to taste. Add the eggs to the pan and stir gently over a low heat until just set.
Lay the toast on plates, top with the curried eggs, sprinkle with the reserved spring onions and add some curd if you wish.