Thai-style Chicken & Sweet Potato Parcels
This Thai green curry parcel is a delightful combination of tender chicken, sweet potatoes, and vibrant peppers enveloped in a fragrant green curry sauce. The savory and slightly sweet flavor profile of the dish is balanced by the fresh herbaceous notes of coriander and a squeeze of zesty lime. Baked in parchment paper, this dish is not only packed with flavor but also presents beautifully when unwrapped at the table. A perfect choice for a cozy weeknight dinner that feels special.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 1
Nutrition
- Calories: 429 calories
- Fat Content: 20 grams fat
- Saturated Fat Content: 15 grams saturated fat
- Carbohydrate Content: 29 grams carbohydrates
- Sugar Content: 18 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 34 grams protein
- Sodium Content: 1.4 milligram of sodium
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