Makes 3 servings
2 tbs fish sauce
3 garlic cloves, minced
1 tbs curry powder
1/2 tsp salt
2 tbs + 1 1/2 tsp sugar
1 1/2 pound boneless, skinless chicken thigh, cut into 1 1/2 inch pieces
3 tbs water
3 tbs canola oil
2 fresh lemongrass stalks (tender inner white bulbs only), minced
1 large shallot, thinly sliced
(3 chillies, seeded and minced)
1 scallion for garnishing
1) Combine fish sauce, garlic, curry powder, salt and 1 1/2 tsp sugar in a bowl. Add chicken and mix well. Set aside.
2) Combine 2 tbs sugar and 1 tbs water in a small skillet. Cook, stirring, over high heat until sugar dissolves. Continue to cook, without stirring, until a deep amber caramel forms. Remove from heat. Stir in remaining 2 tbs water. Set aside.
3) Heat pan over high heat. Add oil and heat until shimmering. Add lemongrass, shallot and chillies. Stir fry until fragrant. Add chicken and caramel. Stir fry until chicken is cooked through and sauce is thickened. Top with scallion and serve.