Deep-fried chopped taro until golden brown, set aside.
Blanch celery, drain and set aside.
Stir-fry half kidney and mushroom, set aside.
Sauté minced ginger until fragrant, then add water and taro, simmer for 5-10 minutes.
Add half kidney, mushroom, celery, red pepper, and cornstarch slurry, bring it to boil. Turn off the heat, add coconut cream and stir to combine. Ready to serve.