1" piece Ginger, peeled, finely chopped
4 Garlic Cloves, crushed
13.5 ounce can Unsweetened Coconut Milk
1 tbsp. Soy Sauce
1½ tsp. Curry Powder
12 ounces mixed Mushrooms, (such as king trumpet, crimini, shiitake, and/or oyster), stems trimmed, halved or torn if very large
½ cup Peppadew Peppers, in brine or other mild chiles
2 Scallions, thinly sliced
Bring ginger, garlic, coconut milk, soy sauce, and curry powder to a simmer in a medium skillet, stirring to combine. Add mushrooms and stir to coat well. Gently simmer mixture, stirring and scraping bottom of pan occasionally, until most of the coconut milk is evaporated and mixture has separated into translucent coconut oil and aromatics that are beginning to brown, 35–40 minutes.
Add peppers to skillet; cook, stirring and scraping bottom of pan often, until mushrooms are lightly browned, 5–10 minutes. Season with salt.
Divide braised mushrooms among shallow bowls and top with scallions.