Chicken Stir-Fried with Lemongrass and Chile

Ingredients

• 1 1/3 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
• 1/2 teaspoon salt
• 1 1/2 teaspoons sugar
• 2 1/2 teaspoons Madras curry powder
• 2 1/2 teaspoons fish sauce
• 2 tablespoons canola oil
• 1 large shallot, finely chopped
• 1 to 2 Thai chiles or serranos, finely chopped
• 1 stalk lemongrass, trimmed, and finely chopped
• 1 small red bell pepper, stemmed and seeded, cut into 3/4-inch squares
• 1/2 cup coconut milk
• 3 to 4 sprigs fresh cilantro, leaves coarsely chopped

Directions

1. Combine the chicken, salt, sugar, curry powder, and fish sauce in a large bowl. Toss everything together until the chicken is coated all over, then refrigerate it to marinate for at least 15 minutes and up to 1 hour, depending on your schedule.
2. Once the chicken has marinated, take it out of the refrigerator. Add the oil to a large wok or skillet and place it over high heat. When the oil is nearly smoking, add the shallot, chiles, and lemongrass, and stir-fry until the mixture smells deeply aromatic, about 1 minute.
3. Add the chicken and red bell pepper to the pan. Stir to combine, then leave the chicken alone so it can take on a little color, about 1 minute. Turn the pieces with a spatula and brown the other side, about 1 minute more.
4. Add the coconut milk, then lower the heat so the pan stays at a simmer. Cook, stirring now and then, until the coconut milk has reduced almost completely, 6 to 8 minutes. You should see the coconut fat beginning to separate.
5. Move the chicken to a serving plate and scatter the cilantro over the top. Serve with white rice.