Vietnamese Lemongrass Chicken

Vietnamese Lemongrass Chicken
2 tablespoons fish sauce
3 garlic cloves, crushed
1 tablespoon Greenfields Curry Powdert
1/2 teaspoon salt
2 tablespoons sugar + 1 separate teaspoon of sugar
1 1/2 pounds boneless, skinless chicken breast/thigh, cut into 1 1/2-inch pieces
3 tablespoons water
3 tablespoons cooking oil
3 tablespoons Greenfields Lemon Grass
1 large shallot, thinly sliced
3 chilies, seeded and minced


  • In a bowl, combine the fish sauce, garlic, curry powder, salt, and the 1 teaspoon of sugar.
  • Add the chicken meat to coat. 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.
  • Remove from the heat and stir in the remaining 2 tablespoons of water and then transfer to a bowl.
  • Heat a wok over high heat and 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┬ásteamed white rice.