Put the sliced chicken breast in a bowl, then add the fish sauce, sugar and salt to marinate for 10 minutes.
In a deep pan set over the highest heat, add the vegetable oil, minced garlic and onions, and saute for 1 minute. Then quickly add the marinated chicken breast, turn the heat down to medium-high, and continue to saute for another 5 minutes. Finally add in the lemongrass, curry powder, turmeric and 4 ounces water. Turn down the heat to low and let it simmer for 5 minutes. Then serve on steamed jasmine rice with a pinch of black pepper.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
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