Quality, strong kaffir lime leaves. Good value.
Kaffir Lime Leaves are used in Eastern Cooking, particularly Thai. They are typically added to the rice, or chopped finely and added into stir-fries.
Kaffir Lime Leaves impart a subtle lemony flavour, and are quite characteristic of Thai Cooking. You will recognise the flavour instantly!
Add kaffir lime leaves to oriental stir fries and soups. A small handful of leaves is all that is necessary. You can add them whole, or crush them or chop them. For best results, crush slightly in a mortar and pestle to release the flavours, then add whole.
If you are chopping kaffir lime leaves, be sure to remove the centre-stalks, as these are the toughest part.
6 ways to use Kaffir Lime Leaves
Use in Thai, Vietnamese and Indonesian curries, particularly ones based around coconut milk. The leaves are generally added whole.
- Shred kaffir lime leaves finely before adding to Thai stir-fries.
- Use kaffir lime leaves when steaming fish; the lime leaves, lemon grass and galangal are generally stuffed into the cavity before steaming.
- Use whole kaffir lime leaves to flavour soups.
- Whole kaffir lime leaves can be used to flavour rice. Simply add to the rice before cooking.
- When steaming or boiling potatoes, tear up about 5 or 6 kaffir lime leaves and add them to the potatoes. The water/steam will absorb the flavour and create a lovely aroma! You can easily pick the leaves out before serving.
Kaffir lime leaves, dried.