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1
In a bowl, combine the fish sauce, garlic, curry powder, salt and 1 1/2 teaspoons of the sugar.
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2
Add the chicken to coat.
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3
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.
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4
Cook without stirring until a deep amber caramel forms, 2 to 3 minutes.
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5
Remove from the heat and stir in the remaining 2 tablespoons of water.
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6
Transfer to a very small heatproof bowl.
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7
Heat a wok over high heat.
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8
Add the oil and heat until shimmering.
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9
Add the lemongrass, shallot and chiles and stir-fry until fragrant, about 1 minute.
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10
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.
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11
Transfer to a bowl and top with the cilantro.
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12
Serve with rice.
