3/4 lb raw shrimp, deveined, tails on or off

8 oz chicken, cubed

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-oz 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