Gaeng Fak Thong (Pumpkin curry)

3 cloves garlic, crushed
500g pumpkin OR potato, diced
1 tbls Thai curry powder
1 tbls oyster sauce
1/4 cup coconut milk
2 tbls pickled green peppercorns
1 tsp sugar
3 spring onions, sliced

Heat 1 tbls coconut oil and fry garlic and curry powder
until fragrant. Add oyster sauce, coconut milk,
1 cup water, sugar, peppercorns and pumpkin –
cook until tender. Add spring onions – cook 2 minutes.

Recipe from cook at Cave Lodge, Tham Lod –
Northern Thailand