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Thai-style chicken & sweet potato parcels

Thai-style chicken & sweet potato parcels

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 1

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

Nutrition: per serving
HighlightNutrientUnit
kcal429
fat20g
saturates15g
carbs29g
sugars18g
fibre3g
protein34g
low insalt1.4g
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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

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2012

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Overall rating

A star rating of 4.8 out of 5.12 ratings
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