Allergy free Vietnamese lemongrass chicken recipe

Ingredients
Paste

• 2 tbsps fish sauce or an extra ½ tsp salt combined with 2 tbsps water
• 3 cloves garlic, minced
• 1 tbsp curry powder
• ½ tsp salt
• 1½ tbsps sugar

To cook

• 2 tbsps sugar
• 3 tbsps water
• 700g boneless, skinless chicken thigh, cut into 2cm slices
• 1 red onion, sliced
• 1 red or green capsicum, sliced
• 1 carrot, sliced
• 3 tbsps olive oil
• 2 tender inner white bulbs of fresh lemongrass, minced
• 1 large shallot, thinly sliced
• 3 chillies, seeded and minced or 1 tsp chilli flakes/powder
• 1 small shallot, sliced, for garnishing

Method

• In a large bowl, combine the fish sauce, garlic, curry powder, salt, and 1½ teaspoons of the sugar.
• Add the chicken meat and stir to coat.
• In a wok, mix the sugar with 1 tablespoon of the water and cook over high heat, stirring until the sugar has dissolved.
• Cook without stirring until the sugar mixture forms a deep amber caramel.
• Remove the caramel from the heat and stir in the remaining 2 tablespoons of water.
• Transfer the caramel to a bowl and place the bowl in one of hot water in order to stop the caramel from solidifying.
• Quickly wipe away any remaining caramel from the wok then return the wok to the high heat.
• Add the olive oil and wait until it is hot.
• Add the lemongrass, shallot and chilli.
• Stir-fry until fragrant.
• Add the onion, chicken and caramel and stir-fry until the chicken is mostly cooked through. 
• Add the carrot and stir fry until softening.
• Add the capsicum and stir fry until the sauce has thickened slightly
• Serve with steamed white rice and top with shallots.