Lemon Grass Chicken Curry

12 ounces boneless chicken, chopped into small pieces
1 tablespoon red curry paste
3 tablespoons vegetable oil
2 cloves garlic, finely chopped
1 tablespoon fish sauce
2 stalks lemon grass, finely chopped
5 Kaffir lime leaves, shredded
1/2 teaspoon crushed palm sugar (or light brown sugar)
1/2 cup water

Place chicken in bowl, add curry paste and stir to coat chicken; set aside 30 minutes.

In wok, heat oil, add garlic and fry until golden. Stir in chicken, then fish sauce, lemon grass, lime leaves, sugar and water.

Simmer 15-20 minutes until chicken is cooked through. If chicken becomes too dry, add a little more water, but the final dish should be quite dry.

Serves 3.