Thai Southern Dry Curry With Minced Chicken

½ pound (225g) boneless skinless chicken thighs
2 tablespoons (45g) Thai Southern Curry Paste (see note)
2 tablespoons (30ml) vegetable oil
1 tablespoon plus 2 teaspoons (25ml) fish sauce
⅛ teaspoon sugar
1 stalk lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced (about 15g sliced lemongrass)
10 fresh or frozen makrut lime leaves, mid-ribs removed, thinly sliced (see note)
2 to 3 fresh Thai chiles (2 to 3g total), stemmed and cut crosswise on a bias into 1/2-inch pieces (optional; see note)
Cooked jasmine rice, for serving
Khai jiao (Thai omelet), for serving (optional)

Using a sharp knife, cut chicken thighs into ½-inch-thick slices, then cut slices crosswise to form ½-inch cubes. Spread cubed chicken in an even layer on cutting board. Chop chicken, working the knife across the cutting board in a continuous motion, occasionally lifting and folding the meat over on the board to expose larger pieces of meat, until coarsely minced, about 3 minutes. Set aside.
Heat wok over high heat until lightly smoking. Add oil, swirl to coat, and add curry paste and cook, stirring constantly with a wok spatula, until fragrant, about 30 seconds.
Add chicken and continue to cook, stirring and scraping the bottom of the wok constantly to prevent chicken from sticking and curry paste from scorching, until chicken is cooked through and the moisture it has released has fully evaporated (the sound will change from a simmer to a sizzle as the chicken begins to fry in oil once the water has evaporated), about 4 minutes.
Add fish sauce and sugar, and continue to cook, stirring and scraping frequently, until fully absorbed, about 30 seconds. Add lemongrass, ¾ of the makrut lime leaves, and Thai chiles (if using). Stir and toss until thoroughly combined, then remove from heat. Serve immediately with cooked jasmine rice and a Thai omelet.