| 1 14 oz. can of Thai coconut milk (I avoid the low-fat varieties, which have not yielded good results for me) |
3 1/2 fl oz |
$2.99 per 13 1/2 ounces
|
$0.77 |
| 1-3 Tbs of Thai green curry paste |
1 1/2 teaspoons |
$1.29 per 6 ounces
|
$0.06 |
| 2 boneless chicken breasts, cut into bite-sized pieces |
1/2 chicken breasts |
$3.49 per pound
|
$0.67 |
| 2 Tbs of fish sauce |
1 1/2 teaspoons |
$5.49 per 7 ounces
|
$0.25 |
| 2 Tbs of brown sugar |
1 1/2 teaspoons |
$2.79 per 2 pounds
|
$0.02 |
| 1/4 cup of fresh basil (or more, if like me, you adore basil - must be fresh, though!) |
1 tablespoon |
$2.59 per cup
|
$0.16 |
| 1 medium red pepper, as pictured here, but you can also make it with 1/4 cup bamboo shoots, water chestnuts, or other crunchy veggie; experiment! |
1/4 pepper |
$3.29 per pound
|
$0.22 |
| 1/2 cup frozen peas |
2 tablespoons |
$2.80 per 32 ounces
|
$0.05 |
| 1/3 cup chicken broth/stock |
1 tablespoon |
$0.99 per 14 1/2 ounces
|
$0.05 |
| 1 cup of Jasmine rice |
1/4 cup |
$4.19 per 80 ounces
|
$0.09 |
| Total per Serving |
$2.34 |
| Total Recipe |
$9.35 |
Suggestions?