Rinse the jasmine rice until the water runs clear.

In a pot, combine the rice, coconut milk, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and fluffy. Set aside.

In a bowl, combine the chicken (or tofu) with soy sauce, oyster sauce, and cornstarch. Mix well and let it marinate for 15 minutes.

In a food processor or mortar and pestle, blend the shallots, garlic, chilies, ginger, and lemongrass into a smooth paste.

Heat 1 tbsp of oil in a wok or large skillet over medium-high heat. Add the marinated chicken (or tofu) and cook until browned and cooked through. Remove and set aside.

In the same wok, add the remaining 1 tbsp of oil. Stir-fry the aromatic paste for 1-2 minutes until fragrant.

Add the red bell pepper, green beans, and carrot. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

Return the cooked protein to the wok. Add fish sauce, lime juice, and sugar. Toss everything together until well-coated and heated through.

Fluff the coconut rice and serve it alongside the stir-fried protein and vegetables. Garnish with fresh cilantro and lime wedges.