Thai-style chicken & sweet potato parcels

Thai-style chicken & sweet potato parcels

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(6 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 1

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
429
protein
34g
carbs
29g
fat
20g
saturates
15g
fibre
3g
sugar
18g
salt
1.4g

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

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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.

Recipe from Good Food magazine, May 2012

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Comments

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Squiiidge's picture
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I made this tonight - really quick n easy dish! Very nice to see a decent meal for one as well; I will be using this again when my partner's working late.

cheetarawlings's picture
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Really tasty little dish. I used red thai paste instead and it was lovely. I cut the potatoes up really small as suggested in a previous comment and it was perfect. Served it with steamed rice and pak choi. mmmm.

enchanted's picture

Is there any way to get the saturated fat down without lessening the flavour. I don"t like to make dishes where the saturated fat is too much.

Sue246's picture
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It was prepared in minutes and was really, really good thumbs up from the family. Some of the sweet potato was a little hard so you need to cut them into small chunks. I also used a small can of coconut cream rather than a block as I didn't have any.

jbolding's picture
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Such an easy recipe and tastes fab!

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