Chicken Stir-Fried with Lemongrass and Chile

• 1 1/3 pounds boneless, skinless chicken thighs, well trimmed and cut into 1-inch chunks
• 1/2 teaspoon salt
• 1 1/2 teaspoons sugar
• 2 1/2 teaspoons Madras curry powder
• 2 1/2 teaspoons fish sauce
• 2 tablespoons canola or other neutral oil
• 1 large shallot, finely chopped (about 1/3 cup)
• 1 or 2 Thai or serrano chiles, finely chopped
• 1 stalk lemongrass, trimmed and finely chopped (about 3 tablespoons)
• 1 small red bell pepper, seeded and cut into 3/4-inch squares
• 1/2 cup coconut milk, canned or freshly made (page 318)
• 3 or 4 sprigs cilantro, coarsely chopped

1. In a bowl, combine the chicken, salt, sugar, curry powder, and fish sauce and turn several times to coat the chicken evenly.
2. Set aside to marinate at room temperature for at least 15 minutes or for up to 1 hour.
3. In a wok or large skillet, heat the oil over high heat until hot but not smoking.
4. Add the shallot, chiles, and lemongrass and stir-fry for about 1 minute, or until fragrant.
5. Add the chicken mixture and the bell pepper, quickly move them around to coat them with the aromatics, and then let the chicken cook, undisturbed, for about 1 minute, or until nicely seared.
6. Using a spatula, flip the chicken pieces over and cook, undisturbed, for about 1 minute, or until nicely seared on the second side.
7. Add the coconut milk, lower the heat to a simmer, and cook for 6 to 8 minutes, stirring occasionally to ensure even cooking.
8. As the coconut milk reduces, it will simmer vigorously.
9. The chicken is done when the coconut milk is barely visible; it may have even begun to render some of its oil.
10. Transfer to a serving plate, sprinkle with the cilantro, and serve immediately.

chicken, salt, sugar, curry powder, fish sauce, other neutral oil, shallot, serrano chiles, stalk lemongrass, red bell pepper, coconut milk, cilantro

Taken from www.epicurious.com/recipes/food/views/chicken-stir-fried-with-lemongrass-and-chile-382974 (may not work)