Ingredients:

• 2 tablespoons fish sauce
• 3 garlic cloves, crushed
• 1 tablespoon curry powder
• 1/2 teaspoon salt
• 2 tablespoons + 1 1/2 teaspoons sugar
• 1 1/2 pounds boneless, skinless chicken breast/thigh, cut into 1 1/2-inch pieces
• 3 tablespoons water
• 3 tablespoons cooking oil
• 2-4 fresh lemongrass stalks, tender inner white bulbs only, minced
• 1 large shallot, thinly sliced

Directions:

1. In a bowl, combine the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of the sugar. Add the chicken meat to coat.
2. In a wok, 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. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer to a bowl (important: add water while still in wok!).
3. Heat wok over high heat. Add the oil and heat until shimmering. Add the lemongrass and shallot and stir-fry until fragrant. Add the chicken and caramel and stir-fry until the chicken is cooked through and the sauce is slightly thickened