© Stephanie Foley
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

Chef Way Eric and Sophie Banh marinate the chicken in a mixture of curry and fish sauce for up to 2 hours before stir-frying. Easy Way A five-minute marinade allows the curry flavor to develop quickly.    More Fast Asian Dishes  

How to Make It

Step 1    

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

Step 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, 2 to 3 minutes. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer to a very small heatproof bowl.

Step 3    

Heat a wok over high heat. Add the oil and heat until shimmering. Add the lemon­grass, shallot and chiles and stir-fry until fragrant, about 1 minute. 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. Transfer to a bowl and top with the cilantro. Serve with rice.

Suggested Pairing

A lightly chilled Beaujolais.

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