Hong Kong style curry with potatoes and king oyster mushrooms

Finely chop 3 pieces garlic and a small piece of ginger; dice 1 onion; peel 1 pound russet potatoes and cut into bite-size cubes.

Cut about 170 g baby king oyster mushrooms into bite-size medallions and 2 sticks green onion into batons.

Heat a saute pan over medium heat with 2 tablespoons avocado oil and saute the mushrooms 4 to 5 minutes until seared and colored; set aside.

Over medium heat saute the onions 3 to 4 minutes.

Add the garlic and ginger, 1 teaspoon 'chum rec' (as transcribed) and 1 tablespoon curry powder; saute about a minute, then make a well in the middle of the pan.

Add 2 tablespoons chiho paste to the well and saute a minute or two.

Add the potatoes, mushrooms, 400 ml coconut milk, 1/2 cup water, 1 tablespoon soy sauce, 1 tablespoon cane sugar and the green onions; stir and bring to a boil.

Simmer on medium low 15 to 20 minutes until silky and full bodied.

Plate, top with fresh cilantro and serve with steamed rice.