2 c. Fish sauce (nuoc mam)
3 cloves of crushed garlic
1 C. Of curry powder 1/2 c. Coffee 2 c. + 1 1 /
2 c. Coffee of sugar750 g of chicken meat (white or thigh) cut into dice large enough
3 c. Water
3 c. oil soup
2 fresh lemongrass stems (white inside only) finely chopped
1 large green onion, minced 3 small hard peppers, finely choppe
- In a bowl, combine fish sauce, garlic, curry, salt and 1 1/2 tsp. To coffee of sugar. Add the chicken and stir well to coat the pieces. Leave to rest a little.
In a small frying pan, put the remaining sugar (2 tbsp) with 1 tsp. With water and cook over high heat, stirring, until sugar is dissolved. Cook without stirring until amber caramel forms. Remove from heat and add 2 tbsp. Remaining water. Transfer to small bowl. Heat a wok over high heat. Add the oil. When hot, add lemongrass, green onion and hot peppers and cook, stirring until a good smell comes through. Add chicken and caramel and sauté, stirring until chicken is cooked and sauce slightly thickened. Transfer to a serving dish and serve with steamed rice.