Kaffir Lime Leaves Pesto Chicken Recipe

Name: Kaffir Lime Leaves Pesto Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Dark Sweet Soy Sauce (Kecap Manis); 1 Tablespoon Palm Sugar Syrup (or Brown Sugar); 1 teaspoon Salt; 1/4 teaspoons Freshly Ground Black Pepper; 2 whole Chicken Thighs, Chopped Into Bite Size Pieces; 2 Tablespoons Extra Virgin Coconut Oil (for Cooking); 1 cup Water Or Stock; Cooked Rice, To Serve; 4 whole Kaffir Lime Leaves, Stripped Off Ribs And Torn; 2 stalks Spring Onions, White Parts Only, Roughly Chopped; 2 cloves Garlic, Smashed; 1 teaspoon Cumin Seeds; 1 whole Bird's Eye Chili Or Jalapeno Pepper (optional But Recommended); 3 Tablespoons Toasted Pine Nuts; 1 Tablespoon Extra Virgin Coconut Oil; 1 Tablespoon Fish Sauce; 2 teaspoons Lime Juice; 1 teaspoon Grated Ginger

Servings: persons

2 Tablespoons Dark Sweet Soy Sauce (Kecap Manis)
1 Tablespoon Palm Sugar Syrup (or Brown Sugar)
1 teaspoon Salt
1/4 teaspoons Freshly Ground Black Pepper
2 whole Chicken Thighs, Chopped Into Bite Size Pieces
2 Tablespoons Extra Virgin Coconut Oil (for Cooking)
1 cup Water Or Stock
Cooked Rice, To Serve
4 whole Kaffir Lime Leaves, Stripped Off Ribs And Torn
2 stalks Spring Onions, White Parts Only, Roughly Chopped
2 cloves Garlic, Smashed
1 teaspoon Cumin Seeds
1 whole Bird's Eye Chili Or Jalapeno Pepper (optional But Recommended)
3 Tablespoons Toasted Pine Nuts
1 Tablespoon Extra Virgin Coconut Oil
1 Tablespoon Fish Sauce
2 teaspoons Lime Juice
1 teaspoon Grated Ginger

1
Mix the dark sweet soy sauce, palm sugar syrup (or brown sugar), salt, and pepper thoroughly with chopped chicken thighs and set aside while you prepare the pesto and the rest of the ingredients.
2
For the pesto, pound lime leaves first in a pestle and mortar until pulpy.
3
Add spring onions, garlic and cumin seeds, chili (if using), and pound until it forms a paste and is very fragrant.
4
Add pine nuts and pound until crushed and creamy.
5
Stir in the rest of the pesto ingredients.
6
Feel free to add more or less fish sauce and lime juice to taste.
7
Heat up oil in a skillet or pan and brown the chicken pieces.
8
If a lot of oil renders, remove some with a paper towel until only about 1 tablespoon remains.
9
Add pesto to the pan and stir until it coats the chicken pieces and becomes fragrant.
10
Pour in water or stock and bring it to a simmer.
11
Cook until meat is tender.
12
Adjust seasoning and lime juice according to taste.
13
Serve with rice!

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 Tablespoons Dark Sweet Soy Sauce (Kecap Manis), 1 Tablespoon Palm Sugar Syrup (or Brown Sugar), 1 teaspoon Salt, 1/4 teaspoons Freshly Ground Black Pepper, and more.

Yes, Kaffir Lime Leaves Pesto Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kaffir Lime Leaves Pesto Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions