Place chicken in a bowl, add curry
paste and stir to coat chicken; set aside for 30 minutes. In a wok, heat oil, add garlic and
fry until golden. Stir in chicken, then fish sauce,
lemon grass, lime leaves, sugar and 115 ml water. Adjust heat so liquid is barely
moving and cook for 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.