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Lime Leaf Chicken from Salad King

Salad King is an uber modern Thai restaurant near Ryerson in downtown Toronto. No matter what time of day you visit, it’s teaming with students and fellow foodies getting their fix of Lime Leaf Chicken and other Thai specialties. Surprisingly the only ingredient I don’t always have on hand for duplicating this unique dish is kaffir lime leaves. Fortunately they’re now sold in many supermarkets as well as Asian stores. I usually keep a bag in the freezer just for this dish but you have to add more when using frozen because freezing diminishes their flavor.
Serves: 4
Prep Time: 15 min
Cook Time: 20 min


3 boneless, skinless chicken breast(s)
12 Kaffir lime leaves, larg3
2 cups sugar snap peas
2 carrot(s), large, grated
2 red pepper(s), julienned
3 tbsp fish sauce
3 tbsp hoisin sauce
3 tbsp oyster sauce
¾ cups water
1 tbsp sugar
1 tbsp vegetable oil
2 tbsp Thai red curry paste
2 tbsp hot curry paste

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Prepare and measure out all ingredients before beginning to cook. Prepare them up to a day ahead if you like – just refrigerate the chicken. Trim fat from chicken, then slice into ¼ inch (0.5 cm) thick strips. Cut strips into bite-size lengths.

  2. Slice the hard central ribs from lime leaves and discard. Stack leaves and sliver as thin as possible. They should measure about ¼ cup (60 mL). Remove tip of each sugar snap pea and pull the string from the top. Grate carrots using a food processor. They should measure about 2 cups (500 mL). Slice peppers into bite-size julienne strips. Stir fish sauce with hoisin, water and sugar.

  3. Place a large wide frying pan or saucepan over medium heat. Add the oil and curry paste and stir constantly for 3 minutes. Then add the fish sauce mixture and lime leaves. Boil gently to soften leaves and develop flavor, stirring occasionally, for 5 minutes.

  4. Add all the chicken and carrots. Increase heat to medium-high. Stir frequently until chicken is no longer pink, from 3 to 5 minutes. Finally add the peppers and sugar snap peas. Stir often until peas and peppers are done as you like, about 3 more minutes. Serve immediately over rice.

Nutrition Info

Per 425 g serving Amount
Protein49 g
Fat7 g
Saturated Fat1 g
Carbohydrate21 g
Fibre3 g
Sugar13 g
Cholesterol115 mg
Sodium1410 mg
Per 425 g serving % Daily Value
Vitamin A15
Vitamin C270
Vitamin B682
Vitamin B1241