Lemongrass Chicken

• 2 tablespoons Asian fish sauce
• 3 garlic cloves, crushed
• 1 tablespoon mild curry powder
• 1/2 teaspoon kosher salt
• 2 tablespoons plus 1 1/2 teaspoons sugar
• 1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
• 3 tablespoons water
• 3 tablespoons canola oil
• 2 fresh lemongrass stalks, tender inner white bulbs only, minced
• 1 large shallot, thinly sliced
• 3 serrano chiles, seeded and minced
• 5 cilantro sprigs
• Steamed rice, for serving

1. In a bowl, combine the fish sauce, garlic, curry powder, salt and 1 1/2 teaspoons of the sugar.
2. Add the chicken to coat.
3. 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.
4. Cook without stirring until a deep amber caramel forms, 2 to 3 minutes.
5. Remove from the heat and stir in the remaining 2 tablespoons of water.
6. Transfer to a very small heatproof bowl.
7. Heat a wok over high heat.
8. Add the oil and heat until shimmering.
9. Add the lemongrass, shallot and chiles and stir-fry until fragrant, about 1 minute.
10. Add the chicken and caramel and stir-fry over moderate heat until the chicken is cooked through and the sauce is slightly thickened, about 8 minutes.
11. Transfer to a bowl and top with the cilantro.
12. Serve with rice.

fish sauce, garlic, curry powder, kosher salt, sugar, skinless, water, canola oil, lemongrass stalks, shallot, serrano chiles, cilantro, rice

Taken from www.foodandwine.com/recipes/lemongrass-chicken (may not work)