Ingredients
2 tbsp. fish sauce
3 cloves of garlic, minced
1 tbsp. curry powder (may I suggest Madras curry powder? They are the best!)
1/2 tsp.salt
2 tbsp. plus 1 1/2 tsp. granulated sugar
1 pound boneless, skinless chicken thigh, cut into 1 1/2 cm pieces
3 tbsp. water
3 tbsp. vegetable oil
2 fresh lemongrass stalks, minced the tender white parts only
1 large shallot, thinly sliced
3 chilies, seeded and minced (if you like it spicy then leave the seed)
1 green onion, thinly sliced, for serving
Preparations
In a small pan, mix 2 tbsp. sugar with 1 tbsp. water and cook over high heat, stirring until the sugar is dissolved. Cook without stirring until it turns into a deep amber caramel. Remove from the heat and stir in the remaining 2 tbsp. water.
In a different bowl combine the fish sauce, garlic, curry powder, salt and 1 1/2 tsp. sugar. Mix it well and then add the chicken and the caramel sauce all together. Make sure the chicken is all coated.
Heat a large pan over high heat. Add the oil. When the oil is hot, add the lemongrass, shallot, and chilies and stir-fry until fragrant. Add the chicken and caramel mixture and stir-fry until the chicken is cooked and the sauce is slightly thickened. Transfer to a plate and top with the green onions.
Serve best with rice.
