This curry starts off watery-looking, but within minutes, thanks to the starchy taro, the sauce turns smooth and velvety. And what a picture: a tinge of purple peeking out from under a bright yellow sauce splashed with green herbs.
Peel the gnarly-looking taro roots with a swivel peeler or a paring knife, and rinse them thoroughly under running water. They will be extremely starchy and slippery (no matter how much you rinse, the slipperiness will never go away). Slice each root in half lengthwise, and then cut each half in half crosswise, making 1-inch (or so) pieces.