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Kaffir Lime Leaves

  • m

Apart from putting Kaffir lime leaves in thai green curries or soups, what else can you do with them?

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  1. b
    babette feasts

    I use them to add a little something extra to lime/lemon sorbets/sherbets. Also good with watermelon, cucumber. I put a few leaves in the blender with some of the simple syrup to be used, blend well to impart flavor, then strain out the fibrous bits.

    1. Ming Tsao (sp?) of 'Simply Ming' makes a Kaffir Lime Leaf/Kecap/Soy reduced sauce that he says is quite the hit at his restaurant. I haven't made it yet, but it looked like it would be amazing! Maybe his website will have it, probably one of cookbooks does.

      1. i use them for marinating fish - especially tuna before grilling. my favorite thing is to food process ginger and carrots, put them in cheesecloth, squeeze the juice out, use that to marinate the fish with a little chopped garlic, salt and pepper and then yes....kaffir lime leaves. a dollop of honey is optional.....marinate for a half hour minimum and then grill the fish 3-4 minutes each side. of course don't eat the leaves but do leave them on while grilling.

        1 Reply
        1. re: djk

          and don't forget to add lemon to the finished product - just because i
          stupidly didn't include it!

          1. re: thinks too much

            I bet they're great in G&Ts -- do you put them in whole or cut?

            1. re: orangewasabi

              I use them both as a flavoring and garnish, so I bruise them to release more oils and put them in whole.

              1. re: chef chicklet

                I read on-line somewhere last night that the fruit is inedible but has great insecticide properties!

              1. re: Chocolatechipkt

                Hot damn! Thanks for posting this...just found some frozen kaffir lime leaves at the Asian market that I love going to and am dying to try a recipe calling for them...will try this tonight!

                1. re: Val

                  Glad I could help! Report back -- I was thinking of making this tomorrow night!

                2. re: Chocolatechipkt

                  I made this last night, and it was delicious--super spicy, though. I'd suggest starting with fewer chilis (they recommended 12-20) and working your way up (or not, depending.)

                  1. re: Chocolatechipkt

                    Yes, it is spicy...we don't have the Thai chilis here but I used one enormous jalapeno with all of the seeds and like I said, it was mighty hot but I would use that same size jalapeno again for us. Can't imagine using all those chilis but then again, have not ever had Thai chilis before. Sons just loved this dish and I will try it with shrimp pretty soon. Had a small amount of it for leftover lunch here in the offic and boss said "What is that aroma???" Gave her the recipe.