Vietmanese Lemongrass Chicken

• 2 tablespoons fish sauce
• 3 garlic cloves, crushed
• 1 tablespoon curry powder
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1 1/2 teaspoons sugar
• 1 1/2 lbs boneless skinless chicken breasts (or thighs)
• 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

1. 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.
2. 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.
3. 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.

fish sauce, garlic, curry powder, salt, sugar, sugar, chicken breasts, water, cooking oil, fresh lemongrass, shallot, chilies, scallion

Taken from www.food.com/recipe/vietmanese-lemongrass-chicken-425940 (may not work)