Lemongrass Chicken
INGREDIENTS:
2 tbs Asian Fish Sauce
3 Garlic Cloves, crushed
1 tbs Curry Powder, mild
1/2 tsp Kosher Salt
2 tbs Sugar
1 1/2 tsp Sugar
1 1/2 lbs Chicken Thighs, skinless and boneless, but into 1 1/2 in pieces
3 tbs Water
3 tbs Canola Oil
2 Fresh Lemongrass Stalks, tender inner white bulbs minced
1 Large Shallot, thinly sliced
3 Serrano Chiles, seeded and minced
5 Cilantro Sprigs
INSTRUCTIONS:
In a bowl, combine the fish sauce, garlic, curry powder, salt and 1 1/2 teaspoons of the sugar. Add the chicken to coat.
In a small skillet, mix the remaining 2 tablespoons of sugar with 1 tablespoon of 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.
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 cilantro. Serve with rice.
Hellum's Kitchen 