Deep-fry tau gwa and taoki in a wok until golden brown. Remove from wok and blot dry with kitchen towels.
Use 4 tbsp of the oil used for deep-frying to oil a pot. Add curry paste into the pot and stir-fry under medium heat until fragrant.
Add the dried shrimps and potatoes and stir to mix well with the curry paste.
Add the water and cover the pot. Allow the water to boil.
Once the water has boiled, add the cabbage, long beans, taoki and tau gwa. Stir-fry for about 5 minutes.
Add the coconut milk. Add more water if desired to make the curry more watery. Mix well. Cover and allow it to cook until the cabbage and potatoes are soft. Lower the heat if the curry seems to be drying out. Serve.