2 Tbsp. fish sauce
3 garlic cloves, minced
1 Tbsp. curry powder
1/2 tsp. salt
2 T + 2 tsp sugar
1 lb. chicken (or firm tofu), diced
3 Tbsp. water
2 lemongrass stalks
1 large shallot
In a small bowl, mix fish sauce, cloves, curry, salt, and 2 Tbsp. sugar. Stir until well-combined. Add chicken and stir to coat. Set aside and let it marinate while you prepare the caramel sauce.
In a small pan, mix the remaining sugar with 1 Tbsp. water over high heat, stirring constantly until the sugar dissolves. Cook without stirring for several more minutes until it boils and turns a dark amber color. Remove from heat and stir in another 2 Tbsp. water.
Remove outer leaves of lemongrass stalks and mince the first 4-5 inches. Mix with minced shallot in hot oil and saute until fragrant.
Add chicken (or tofu) to lemongrass mixture and stir in caramel sauce. Saute over medium-high heat until the sauce thickens. Serve over hot rice.
(If you prefer the heat, add one or two small chopped chilis to the lemongrass and stir-fry.)