chicken wings and wipe dry. Marinate for 20 minutes. Sauté in oil
until fragrant. Peel
potatoes. Cut into wedges. Deep fry until the surface in slightly
crispy. Cut onion
into pieces. Scald in oil. Cut carrot into wedges. Cut celery into
pieces. Heat wok
and add 3 tbsp of oil. Sauté shallots and curry paste over low heat.
Add seasoning, potatoes and carrot and simmer for a while. Add
chicken, celery and onion and simmer until cooked. Pour in coconut
juice. Bring to the boil and dish up. Garnish with cooked potatoes,
carrot and celery. Serve.