How to make it
Mix chicken with marinade.
Deep-fry taro in hot oil until golden yellow. Drain.
Heat 3 tbsp oil in casserole.
Saute shallots and green onions until fragrant.
Add chicken and stir-fry until done. Add sauce mix and taro.
Simmer with lid on until sauce thickens. Stir in coconut milk and cook until heated through.