INGREDIENTS
3/4 lb
raw shrimp, deveined, tails on or off
8 oz
extra firm tofu, cut into small cubes
3 tbsp
thai curry paste (available at large supermarkets and Asian markets)
1 tbsp
canola oil
6
thai basil leaves, torn (available at Asian markets)
1 tbsp
fish sauce
2 tsp
brown sugar
1/2 tsp
salt
1 14 ounce can
coconut milk
2 cups
chicken broth
1
6-inch stalk lemongrass
1/2
lime, juiced
2
red or green Thai chilies, pierced with a knife
1/2 cup
dry jasmine rice
cilantro for serving