Ingredients

• Ingredients
  1. 2 tablespoons Asian fish sauce
  2. 3 garlic cloves, crushed
  3. 1 tablespoon mild curry powder
  4. 1/2 teaspoon kosher salt
  5. 2 tablespoons plus 1 1/2 teaspoons sugar
  6. 1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
  7. 3 tablespoons water
  8. 3 tablespoons canola oil
  9. 2 fresh lemongrass stalks, tender inner white bulbs only, minced
  10. 1 large shallot, thinly sliced
  11. 3 serrano chiles, seeded and minced
  12. 5 cilantro sprigs
  13. Steamed rice, for serving

Directions

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.
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.
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.