| 1 lb chicken breasts, skinned and boned |
1/4 lb |
$2.99 per pound
|
$0.75 |
| 14 oz Coconut Milk |
3 1/2 oz |
$2.99 per 13 1/2 ounces
|
$0.78 |
| 1/3 cup chicken stock |
1 tablespoon |
$0.99 per 14 1/2 ounces
|
$0.05 |
| 1/4 cup Thai Basil, chopped |
1 tablespoon |
$2.59 per cup
|
$0.16 |
| 2 Tbs Fish Sauce |
1 1/2 teaspoons |
$5.49 per 7 ounces
|
$0.25 |
| 1-4 Tbs Green Curry Paste (I used 2) or to taste |
1 7/8 teaspoons |
$1.29 per 6 ounces
|
$0.08 |
| 2 Tbs Brown Sugar |
1 1/2 teaspoons |
$2.79 per 2 pounds
|
$0.02 |
| 1 clove garlic, minced and creamed |
1/4 garlic cloves |
$4.00 per pound
|
$0.01 |
| 2 oz sugar peas, washed, stemmed and cut in half |
1/2 oz |
$4.99 per pound
|
$0.16 |
| 5 oz butternut squash peeled, cubed about a 1/2 inch and precooked for 2 minutes in a microwave until firm but not fully cooked |
1 1/4 oz |
$1.49 per pound
|
$0.12 |
| 4 oz water chestnuts, sliced, drained and rinsed |
1 oz |
$1.49 per 8 ounces
|
$0.19 |
| 2 Tbs peanut oil |
1 1/2 teaspoons |
$4.39 per 24 fluid ounces
|
$0.05 |
| 11 oz rice noodles |
2 3/4 oz |
$2.85 per 6 3/4 ounces
|
$1.16 |
| 4 oz mung bean sprouts, rinsed |
1 oz |
$1.69 per 8 ounces
|
$0.21 |
| 1 ea lime quartered |
1/4 item |
$0.20 per item
|
$0.05 |
| 1/2 cup roasted peanuts |
2 tablespoons |
n/a
|
|
| 1/4 cup Thai Basil, chopped |
1 tablespoon |
$2.59 per cup
|
$0.16 |
| Total per Serving |
$4.18 |
| Total Recipe |
$16.70 |
Suggestions?