Vietnamese LemonGrass Chicken

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Ingredients: 2 tablespoons fish sauce 3 garlic cloves, crushed 1 tablespoon curry powder 1/2 teaspoon salt 2 tablespoons plus 1 1/2 teaspoons sugar 1 1/2 pounds boneless, skinless chicken breast/thigh, cut into 1 1/2-inch pieces 3 tablespoons water 3 tablespoons cooking oil 2 fresh lemongrass stalks, tender inner white bulbs only, minced 1 large shallot, thinly sliced 3 chilies, seeded and minced 1 scallion for garnishing.

Method:
In a bowl, combine the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of the sugar. Add the chicken meat to coat.

In a small skillet, mix the remaining 2 tablespoons of sugar with 1 tablespoon of the water and cook over high heat, stirring until the sugar is dissolved. Cook without stirring until a deep amber caramel forms. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer to a bowl.

Heat a wok over high heat. Add the oil and heat until shimmering. Add the lemongrass, shallot, and chilies and stir-fry until fragrant. Add the chicken and caramel and stir-fry until the chicken is cooked through and the sauce is slightly thickened. Transfer to a bowl and top with the scallion.



Serve with steamed white rice.
Ready in 45 minutes.
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