Thai-style chicken & sweet potato parcels

• creamed coconut↗25g g

  (from a block)

• soft brown sugar↗2 tsp tsp
• fish sauce↗1 tsp tsp
• Thai green curry paste↗2 tsp tsp
• ½ sweet potato

  peeled and cut into small cubes

• small red pepper↗1

  deseeded and cut into small cubes

• skinless chicken breast↗1
• handful coriander

  leaves and a few lime wedges, to serve

Step-by-step instructions

1. 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. 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. 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.