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.
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.
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.