What you'll need: 25g creamed coconut (from a block if possible, not a can) 1 tsp fish sauce 2 tsp soft brown sugar 2 tsp Thai curry paste (red or green is fine) ½ sweet potato, peeled and cut into bitesize chunks 1 red pepper, de-seeded and cubed 1 chicken breast,
What you'll need:
- 25g creamed coconut (from a block if possible, not a can)
- 1 tsp fish sauce
- 2 tsp soft brown sugar
- 2 tsp Thai curry paste (red or green is fine)
- ½ sweet potato, peeled and cut into bitesize chunks
- 1 red pepper, de-seeded and cubed
- 1 chicken breast, skin removed
- Handful of coriander leaves and some lime wedges to serve
Time: 30 minutes
Kick things off by heating up your oven to 200C. While this is firing up, mix your creamed coconut with about 3 tbsp of boiling water, and stir until you’ve got a nice, smooth paste. Mix well with the curry paste, the sugar and the fish sauce, and place to one side.
On a baking tray, place a large square of baking parchment. In the middle of the paper, place your sweet potato and pepper cubes, and make a space in the middle. Into this space, put your chicken breast, and then pour over the sauce. Fold the paper to create a seal, then twist the ends together to make a package (think of an old-school sweet wrapper, and you’ll get the idea).
Cook the package in the oven for 30 minutes, or until the chicken breast is cooked through and the vegetables are nice and tender. Serve by placing the open package on a large dinner plate, scatter with plenty of torn coriander, and squeeze some lime over the top. Delicious!
If you are looking for a deliciously perfect pairing, this exciting and vibrant wine from Liquid Rock and Roll is going to work well. The freshness of the Riesling, coupled with that slight sweetness from the Gewurztraminer, make it perfect for chilli-based dinners such as this Thai dish! Yum!
There you have it -- an easy recipe for Thai Chicken Parcels!
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