The night before

1. Combine fish sauce, garlic, curry and sugar, to create marinade, in a large leak proof container.  Stir well to combine.
2. Sliver chicken adding to mixture.  Stir all chicken to coat completely. Store in fridge and flip container occasionally.

When you arrive home... cook rice

1. Trim lemongrass on both ends so that you are left with the bulb.  Smash with a mallet to release it’s oils.  Finely chop and set aside. Slice chili down the middle, remove seeds. Dice or sliver finely and set aside.
2. Heat oil, at medium, in a large surface nonstick fry pan. Dice shallots adding to the pan as you cut.
3. Add lemongrass and chilies. Cook for 1 minute.
4. Add marinated chicken and increase heat to medium high.  Toss until meat is no longer pink.
5. Sprinkle with sugar and add water. Toss slightly to glaze chicken.
6. Serve immediately over rice.
7. Garnish with crushed peanuts and slivered green onion.