• Ingredients:

2 tablespoons fish sauce

3 tablespoons water

3 garlic cloves, crushed

3 tablespoons cooking oil

1 tablespoon curry powder

2 fresh lemongrass stalks, tender inner white bulbs only, minced

1/2 teaspoon salt

1 large shallot, thinly sliced

2 1/2 teaspoons sugar

3 chilies, seeded and minced

1 1/2 pounds boneless, skinless chicken breast/thigh, cut into 1 1/2-inch pieces

1 scallion for garnishing

(Recipes are available at Henlong Market, please ask for package.)

• Instruction:

Combine the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of the sugar. Add the chicken meat to coat. 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. Heat a wok over high heat. Add the oil and heat until shimmering. Add the lemongrass, shallot, and chilies 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. Transfer to a bowl and top with the scallion. Serve with steamed white rice