Step 1

In a large bowl, add the chicken, salt, sugar, curry powder, and fish sauce. Toss until the chicken pieces are evenly coated. Set aside in the fridge to marinate for at least 15 minutes minutes and as much as an hour – whatever you have time for.

Step 2

When chicken is done marinating, remove from the fridge. Pour the oil into a large wok or skillet set over high heat. When just about ready to smoke, add the shallot, chiles, and lemongrass. Stir-fry until very fragrant, about one minute. Add the chicken and red bell pepper. Stir well, and then let the chicken pieces cook undisturbed until lightly browned, about one minute. Using a spatula, flip the chicken pieces, and cook until lightly browned on the other side, about another minute.

Step 3

Pour in the coconut milk and reduce heat to maintain a simmer. Cook, stirring occasionally, until the coconut milk has almost completely evaporated, six to eight minutes. The fat in the coconut milk will just start to separate.

Step 4

Transfer to a serving plate, and garnish with cilantro. Serve with white rice.