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Genre: COOKING / GeneralRecently we ran a promo and were able to make 1500 sales during the promotion period. Though all sales were free downloads but it signifies that the topic has potential and is capable of making money. Paid downloads vary between 40 to 60 per month.
Calculation
Minimum estimate - 30 Paid Downloads * $3.00 * 70% = $63 per month
Maximum but not limited to - 60 Paid Downloads * $3.00 * 70% = $126 per month
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Annual Earnings per book - Max but not limited to Estimate - $126 * 12 = $1512 per year.
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Ingredients
Coconut oil (1 tablespoon)
Green Thai curry paste (1/2 tablespoons)
8-10 spring onions
2 garlic cloves, crushed
1 Thai red chili, deseeded if you like, and thinly sliced
Turmeric (1 teaspoon)
Chicken stock (160ml)
1½ cups coconut milk
2.5cm piece of fresh ginger, peeled and sliced
Xylitol (2 teaspoons)
Juice of 1 lime, plus extra to taste
Fish sauce (1 teaspoon)
700g boneless, skinless white fish, such as cod, hake or halibut cut into large chunks
freshly ground black pepper
chopped coriander leaves, to serve
Directions
Fry Spring onions, garlic and chilies then stir in green Thai Curry Paste and then sprinkle over the turmeric.
Add the stock, coconut milk, ginger, Xylitol and juice from a fresh lime and season with pepper. Bring to the boil, stirring to dissolve the paste and xylitol, and then pour the mixture into the slow cooker.
Cover the cooker with the lid and cook on HIGH for 1 hour until the flavors are well blended. Add the fish sauce, if using, and add a little more xylitol and fresh lime juice, if you like.
Switch the cooker to LOW. Add the fish, re-cover and cook until the fish is cooked through and flakes easily.
Sprinkle with coriander and lime zest and sliced red chilies.
