Vietnamese Lemongrass Chicken

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Rasa Malaysia


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2 tablespoons fish sauce

3 garlic cloves, crushed

1 tablespoon curry powder

1/2 teaspoon salt

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

1 large shallot, thinly sliced

3 chilies, seeded and minced

1 scallion for garnishing

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