Thursday, 15 January 2015

Solo Suppers No1 – Thai Chicken Curry Parcel

Readers, for 2015 I am starting a new series called Solo Suppers.   Mr WhatClaireBaked has recently changed jobs, which for the moment, sees us spending weeknights apart.  Rather than moping around feeling sorry for myself, I’m turning my nights for one into a positive experience – making sure I commit to staying in the kitchen.

I hear so many people saying that because it’s only for one person, they really can’t be bothered going to the effort of cooking.  The push back I’d give is that yes it’s effort, but for the sake of your future health and well being, can you afford not to?

Cooking for one, as I’m discovering, doesn’t have to be difficult.  If you are buying raw ingredients, buy things you can use across a few dishes, portion up meat and freeze it so it doesn’t go to waste and if you do end up with more than you need, Tupperware and a freezer is your best mate… that way when you come in from work and really can’t be bothered (as most of us do, including me, once in a while) there’s something nutritious that can be defrosted, rather than ringing your local take out.

There are some ingredients leftover from my last make of this, but stored in airtight containers in the fridge they will keep for around 5 days, sometimes longer, allowing you to make the dish again the week after.

Stay tuned for more recipes in this series coming soon!

Solo Supper – Thai Chicken Curry Parcel

Adapted from BBC Good Food

Ingredients – serves 1

1 skinless, boneless chicken breast
1 red pepper
1 small baking potato
1 teaspoon fish sauce
2 dessert spoons thai green curry paste
¼ tin reduced fat coconut milk
2 teaspoons sugar
2 teaspoons chopped coriander and a lime wedge (to garnish)

  1. Method Preheat the oven to 200c/180c fan/Gas 6.
  2. Cut the pepper into chunks and do the same with the potato. Par boil the potato for around 8-10 minutes.  Drain and set aside.
  3. Make the sauce by adding the fish sauce to the curry paste, coconut milk and sugar until a pouring sauce is created (not too thin!)
  4. Tear a large piece of baking parchment and place onto a baking tray.
  5. Arrange the peppers and potatoes on the tray, leaving a space for the chicken breast.
  6. Put the chicken breast into the middle and pour over the sauce.
  7. Wrap the top of the parchment together, to seal like a parcel, then twist the ends together, like an old fashioned sweet.  All ingredients should then be safely tucked inside the parcel.
  8. Cook in the middle of the oven for around 35 minutes (shorter or longer depending on the thickness of the chicken breast).
  9. Remove from the oven, check chicken juices run clear and serve immediately in, a bowl,  with the food still inside the parchment. Top with chopped coriander and a lime wedge. 
I'm entering this recipe into #recipeoftheweek over at A Mummy Too
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  1. Wow this looks amazing and I'm very guilty of eating badly when home alone. I look forward to this series x

    1. Thanks CouthieCantie - can't wait to share more recipes with you! x

  2. This looks delicious, I love all of the Thai flavours, lovely! x #recipeoftheweek

    1. Thanks Kirsty - it's not that difficult to scale up for a family supper as well. Plus if it's for kids, add less curry paste and that should keep them happy!!! #recipeoftheweek