Thai-style chicken & sweet potato parcels

Thai-style chicken & sweet potato parcels

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(12 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


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

    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.

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Comments, questions and tips

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6th Mar, 2020
Made this dish and it was absolute perfection! The mix of flavours came alive with the lime it was extremely tasty. I added a side of croutons for a bit of crunch!
9th Jul, 2015
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!
20th Apr, 2015
I really love this recipe. The chicken is beautifully juicy and fragrant and it is so easy to make.
5th Apr, 2015
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 :)
29th Mar, 2014
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.
16th Nov, 2012
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.
16th May, 2012
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.
12th May, 2012
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.
11th May, 2012
Such an easy recipe and tastes fab!
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