1. Peel carrots and potatoes, cut into small pieces, dice ginger, garlic and onion
2. Put cold oil into the pot, saute the ginger and garlic, pour the chicken pieces and stir fry, then add the cooking wine
3. After the chicken has changed color, add onion and saute
4. Add potatoes and radish and stir well
5. Add curry powder and stir well
6. Add water, no ingredients
7. Add coconut milk to a boil over high heat, add salt, turn to medium and low heat, cover and simmer for 20 minutes
8. After the carrots and potatoes are cooked, add the cornstarch paste, mix well, and bring to a boil
Tips:Add coconut milk to make the curry more fragrant
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