Thai Style Chicken & Sweet Potato Parcels

25 g creamed coconut
2 tsp soft brown sugar
1 tsp fish sauce
2 tsp Thai green curry paste
½ kumera, peeled & cut in small cubes
1 small orange capsicum, deseeded & cut in small cubes
1 skinless chicken breast
⅛ tsp SIDS CRAZY SALT
handful coriander leaves & a few lime wedges, to serve

Heat oven to 200°C. Dissolve the creamed coconut with 3 tbsp boiling water and mix to a smooth paste. Stir in sugar, fish sauce and curry paste.
Place a large piece of baking paper on a baking sheet. Arrange the kumera and capsicum in the middle of the paper, clearing a space in the centre. Lay the chicken breast in the space and pour over the sauce and lightly sprinkle with SIDS CRAZY SALT. Fold over the top edges to form a seal and scrunch up the ends like a sweet wrapper.
Cook in the oven for 25-30 minutes 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.