Thai-style chicken & sweet potato parcels

Thai-style chicken & sweet potato parcels

  • 1
  • 2
  • 3
  • 4
  • 5
(10 ratings)

Prep: 10 mins Cook: 30 mins


Serves 1
An individual parchment-wrapped chicken dish flavoured with Asian spices and creamy coconut

Nutrition and extra info

Nutrition: per serving

  • kcal429
  • fat20g
  • saturates15g
  • carbs29g
  • sugars18g
  • fibre3g
  • protein34g
  • salt1.4g
Save to My Good Food
Please sign in or register to save recipes.


  • 25g creamed coconut (from a block)
  • 2 tsp soft brown sugar
  • 1 tsp fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 2 tsp Thai green curry paste
  • ½ sweet potato, peeled and cut into small cubes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1 small red pepper, deseeded and cut into small cubes
  • 1 skinless chicken breast
  • handful coriander leaves and a few lime wedges, to serve


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (8)

cshobbs's picture

Great recipe. I substituted the sweet for ordinary new potatoes, but I did par-boil them first just to make sure that were cooked completely. Success! Next time I will make sure that the coconut mix is more a paste than a sauce. I will also increase the quantity of paste as it was lovely!

Tashybutch's picture

I really love this recipe. The chicken is beautifully juicy and fragrant and it is so easy to make.

LJNielsen's picture

I made this tonight for my husband and I, doubling the recipe. It was so scrumptious! I added extra "thai seasoning" from a spice blend I have, about 2 tsp worth, for a touch of extra heat, and I used frozen chicken breast straight from the freezer and so increased my bake time to one hour. The result was succulent and juicy chicken and sweet potato heaven. Quick to prepare and even quicker to clean up! This will become a regular feature on our menu :)

Squiiidge's picture

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

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

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

Such an easy recipe and tastes fab!

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.