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Thai-style chicken & sweet potato parcels

An individual parchment-wrapped chicken dish flavoured with Asian spices and creamy coconut

  • Prep: 10 mins
    Cook: 30 mins
  • Serves 1
  • Easy
  • Serves 1
  • Easy
  • Calories 429
  • Carbohydrates 29
  • Saturated Fat 15
  • Sugar 18
  • Protein 34
  • Fat 20
  • Fibre 3
  • Salt 1.4

Nutrition per serving

  • Calories 429
  • Carbohydrates 29
  • Saturated Fat 15
  • Sugar 18
  • Protein 34
  • Fat 20
  • Fibre 3
  • Salt 1.4

Ingredients

  • 25g creamed coconut (from a block)
  • 2 tsp soft brown sugar
  • 1 tsp fish sauce
  • 2 tsp Thai green curry paste
  • ½ sweet potato, peeled and cut into small cubes
  • 1 small red pepper, deseeded and cut into small cubes
  • 1 skinless chicken breast
  • handful coriander leaves and a few lime wedges, to serve

Method

  1. Heat oven to 200C/180C fan/gas 6. Dissolve the creamed coconut with 3 tbsp boiling water and mix to a smooth paste. Stir in the sugar, fish sauce and curry paste.

  2. Place a large piece of baking parchment on a baking sheet. Arrange the sweet potato and pepper in the middle of the paper, clearing a space in the centre. Lay the chicken breast in the space and pour over the sauce. Fold over the top edges of the parchment to form a seal and scrunch up the ends like a sweet wrapper.

  3. Cook in the oven for 25-30 mins or until the chicken is cooked through and the vegetables are tender. Sit the parcel on a dinner plate or shallow bowl and carefully open. Sprinkle with coriander and squeeze over some lime juice, to taste.

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