750gramschicken breasts, boneless, skinless, cut into 1½ inch cubes, (1½ lb)
2tablespoonsfish sauce
3clovesgarlic, finely minced
1tablespooncurry powder, I am assuming Indian curry powder
½teaspoonsalt
2tablespoonssugar, plus 1½ teaspoons
3tablespoonswater
3tablespoonscooking oil
2stalksfresh lemongrass, tender white inner bulbs, minced
1large shallot, thinly sliced
3Bird's Eye Chilis, seeded and minced
1spring onion, sliced, for garnish
Instructions
In a large mixing bowl, add the fish sauce, garlic, curry powder, salt, and 1½ teaspoons of sugar, mix together. Add the chicken and mix to coat the chicken.
In a skillet, mix together the 2 tablespoons of sugar and 1 tablespoon of water over high heat, stirring until the sugar is dissolved, then cook without stirring until the mixture develops a deep amber color, remove from heat and stir in the remaining 2 tablespoons of water, pour this into a small bowl, you just made a simple form of caramel.
Now heat a wok or wok pan on medium high heat, add the oil until just before smoking hot, add the lemongrass, shallot, and chilies and stir fry until fragrant, then add the chicken and the caramel you made and stir fry until the the chicken is cooked through, just a matter of minutes, and the sauce is slightly thickened.
Transfer to a serving bowl and garnish with spring onion if desired. Serve with hot cooked rice.
Notes
Figure about 45 Baht for the chicken. For 4 servings, this is about 34 cents per serving.