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
Heat oven to 200C. 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.