Thai-style chicken and sweet potato

Ingredients

25g creamed coconut (from a block)

2 tsp soft brown sugar

1 tsp fish sauce

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

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.