10 Random Facts About Me

1) Hubby and I were engaged 6 months after we met, and married 5 months later. We are still happy 8 years later.
2) Wham bammm, we had 3 kids in 4 years! I am wowed daily, and have nearly peed in my pants (thank you childbirth) more than once at the laughter they bring to my life.
3) I survive on 3 cups of coffee each day. I have added a cup with the birth of each child. I am addicted, and have no intentions of stopping any time soon.
4) I own only three pieces of makeup. One tube of mascara, foundation, and one tube of lipstick. I don't know how to use anything else, nor do I have the time. I am lucky to shower.
5) I started a baby hair accessory company when I was on pregnancy bedrest. It was meant to pass the boredom, but turned into a real business that I am very thankful for.
6) I love God, and strive to please Him in the way I live my life, raise my kids, and use my time. I fail miserably, but rest in His grace.
7) My schooling includes Biology, religion, and nursing degrees. I worked as a pediatric ICU nurse for several years. Loved it, but I love staying at home with my kids even more. Besides, working with child trauma makes me a SUPER-paranoid mom.
8) Hubby and I have moved 8 times, in 8 years of marriage. The longest we have lived in a home is 18 months, and that was a 900 square foot house in California. I loved that house. I could hit every room with the vacuum without ever switching plugs. Surprisingly, we had 3 kids in this house!
9) When I was 2, I ate my baby sister's umbilical cord. Disgusting, I know. These are random facts, and that will be a story for another day...
10) I love to read, but it puts me to sleep. My college roommates and husband will testify to this. Same thing for movies. My husband thinks I am narcoleptic.

I love to hear from my readers, and try my best to answer questions as time allows. You can email me at kelly [at] bittybowsboutique [dot] com Please excuse the crazy address, I despise spam!

Thai Red Curry Recipe | Crockpot (or 20 Minute Stovetop) | Freezer Friendly, Simple

Happy Monday everyone! You folks have asked for more crockpot recipes, so here I go with another favorite. I love ethnic food, but sometimes it is intimidating to make. Thai cuisine is one of my favorites, and this has become my go-to Thai recipe. It is fast to prepare, and full of flavor. Serve it in a bowl, with a spoon, over hot rice or noodles. It is a wonderful mixture of sweet and spice!

I have made this recipe about a dozen times, and have a few suggestions.

This recipe can be done in the crockpot, but it is also just as easy on the stove…and can be finished in 20 minutes. I have included directions for both methods of preparation…I usually do it on the stove.
Don’t try to reduce the fat by getting low-fat coconut milk. This was one situation I could really tell the difference, and it was not nearly as good.
The fish sauce gives depth to the recipe. If you have never used it, the stuff smells terrible! However, it does not make it taste fishy. Don’t be afraid to use it!
The recipe is very versatile. Veggies can be changed, substitute shrimp for chicken if you like…the possibilities are endless.
The veggies and fruit will get softer the longer they simmer. If you want your peppers and pineapple more firm, add them 30 minutes before serving.
This is a bit spicy. I tone the kid bowls down by adding extra rice, and less sauce.
Other veggies that are good, and can be substituted: Peas, sugar snap peas, fresh green beans, carrots, green onion, green pepper.
I have done this without the pineapple, but with more veggies…still delicious!

Thai Pineapple Chicken Curry

Yields 6 servings

Ingredients

1/4 cup red curry paste (I think there are some variations in concentrations of curry paste. I use Taste of Thai.)
2 (13.5 ounce) cans coconut milk
4 lg skinless, boneless chicken breast halves – cut into thin strips
2 tablespoons fish sauce
1/3 cup white sugar
1/4 cup chopped onion
1 cup sliced bamboo shoots, drained (optional)
1 red bell pepper, chopped
2 cups pineapple tidbits, drained
Cooked rice or noodles, of your choice
Garnish with fresh cilantro and a squeeze of lime, if desired

Crockpot Directions

Combine first 6 ingredients in a crockpot. Cook on low for 6 hours, or High for 3 hours.
Add the red bell pepper and pineapple, continue cooking 30 minutes.
Serve over cooked rice or noodles.

Stovetop Directions

In a large sauce pan, mix coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.
Add the red bell pepper and pineapple, continue cooking 10 minutes. Serve over cooked rice or noodles.

Freezer Friendly: Leftovers freeze wonderfully!! I freeze 1 cup portions, and if I have leftover rice, I pull one cup out of the freezer and it becomes my lunch…sometimes even breakfast. (No, I don’t always eat cupcakes for breakfast!)