1 tablespoon vegetable oil
2 shallots, julienned
4 stalks of lemongrass, 4 inches long and tied in a knot
1 cup orzo pasta
2 garlic cloves, minced
2 to 4 teaspoons red curry paste, add more if you want it hotter
2 tablespoons fish sauce
2 cups chicken stock
1/3 to 1/2 cup unsweetened coconut milk
1 cup Thai basil, larger leaves torn in half
1 cup cherry tomatoes, halved or diced tomatoes
1/2 cup green onion, sliced thin
limes as needed

1.Place a 1 1/2 quart sauce pan over medium high heat. Add the oil and when it
begins to shimmer add the shallots.
2.Once they start to color add the orzo and cook it till it starts to become brown
and toast. Add the garlic, curry paste and lemongrass. Stir a few times until fragrant
and then add the fish sauce and the stock. 3.Bring it to a boil, reduce the heat and add the coconut milk and cook it until the
pasta is tender. If you need more liquid add it. The dish should not be dry but it
shouldn't be to soupy either so adjust accordingly. Remove the lemongrass stalks.
4.Add half the green onions, tomatoes and basil. Stir and cook until the basil is wilted, about a minute.
Serve immediately with limes for squeezing over the top and green onions
for garnish.