Thai Chicken Stir-Fried w/ Lemongrass

A very simple, quick cooking dinner to get on the table with YUMMY results! A definite keeper in our household. Serve with a rice or grain of choice! I adpated this from Andrea Nguyen's book, "Into the Vietnamese Kitchen"

• 1 1/3 pounds well-trimmed boneless, skinless chicken thighs, cut into 1/2-inch chunks
• 1/2 teaspoon salt
• 1 1/2 teaspoons sugar
• 2 tablespoons thai curry paste of choice (red or green)
  
• 2 1/2 teaspoons fish sauce
• 2 tablespoons canola or other neutral oil
• 1 large shallot, finely chopped (about 1/3 cup)
• 1 or 2 Thai or Serrano chilies, finely chopped (I used jalapenos)
  
• 1 stalk lemongrass, trimmed and finely chopped (about 3 tablespoons)
• 1red bell pepper, seeded and cut into ¾ inch squares
• 1/2 cup coconut milk
• 3 or 4 tablespoons finely chopped cilantro
  

Directions

1. In a bowl, combine the chicken, salt, sugar, curry paste, and fish sauce and turn several times to coat the chicken evenly. Set aside to marinate at room temperature for at least 15 minutes and for up to 1 hour, (I put it together at naptime!)
   
2. In a wok or large skillet heat the oil over high heat until hot but not smoking. Add the shallot, chile, and lemongrass and stir-fry for about 1 minute, or until fragrant.
   
3. Add the chicken mixture and the bell pepper, quickly move them around to coat them with the aromatics, and then let the chicken cook, undisturbed, for about 1 minute, or until nicely seared. Using a spatula, flip the chicken pieces over and cook, undisturbed, for about 1 minute, or until nicely seared on the second side.
4. Add the coconut milk, lower heat to a simmer, and cook until chicken is cooked through, stirring occasionally to ensure even cooking. As the coconut milk reduces, it will simmer vigorously. The chicken is done when the coconut milk is barely visible; it may have even begun to render some of its oil.
5. Transfer to a serving plate, sprinkle with the cilantro, and serve immediately.