- If you’re making soup, chuck the leaves into your broth whole. There’s no need for preparation as you won’t eat the leaves themselves.
- When using kaffir lime leaves to decorate a curry, you’ll want to cut them into thin strips that are easy to digest. First, fold each leaf in half and pull out the tough rib in the middle. Next, put the leaves on top of each other, roll them up and cut thin strips off the roll.
- For extra flavour and crunch, you can deep-fry the strips until they’re crispy before using them to garnish a dish. Crispy kaffir lime leaves are particularly good on top of a panang curry or my popular red curry with salmon. Garnish them with roasted cashew nuts for a great beer snack.
- The kaffir lime peel is the best for curry pastes. The fruit and juice is extremely bitter but the peel is very aromatic. The flavour is released when pounded into the pastes. They’re often found in Asian supermarkets in the frozen section. Don’t worry if you can’t find it, you can also use the leaves instead.
