Thai Red Curry Chicken

I'm posting this so I don't forget about it. This may be substituted this week somewhere. Sounds yummy.

Thai Red Curry Chicken

2 lb boneless skinless chicken thighs, cut into bite-sized chunks (could also use chicken breast, pork, or tofu)

1 14-oz can coconut milk

1/2-1 cup chicken broth (can be omitted for a veggie recipe, just add another can of coconut milk instead)

3 tbsp fish sauce

1-4 tbsp red curry paste, depending on how spicy you like it

1 can bamboo shoots

2 cups cauliflower florets (frozen or fresh, but if they are frozen they will get pretty mushy by the end of cooking)

Combine the coconut milk, curry paste, and fish sauce until the curry paste is dissolved. Add the remaining ingredients and cook on low for approximately 6-8 hours.

Throw in some fresh basil right at the very end of cooking, just before you serve.