Bai Makrut (Kaffir Lime Leaves)
葉っぱをちぎるとレモンの爆弾！タイカレーの香りのフィニッシュ
Description
Kaffir Lime Leaves. Distinctive double-lobed leaves. Tearing or finely shredding them releases an explosive, intensely refreshing lime/citrus aroma.
Classification: Aromatic Herb
Shops selling Bai Makrut (Kaffir Lime Leaves)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
Instructions
- (Prep) Remove the tough center vein, tear into soups, or julienne hair-thin to garnish Red/Panang curries.
Learn more Substitutes, pairings, tips
Key spices
Bai Makrut's own citrus aroma
Substitutes at Japanese supermarkets
Lime peel (aroma sub)
Pairing
Green Curry / Khua Kling (Dry curry)
Trivia
[Trivia] More than half of the 'good citrus smells' in Thai food come from this leaf. Freezes well, and adding it instantly creates a 'pro Thai' aroma.
Eating tips & etiquette
Leave large torn pieces in soup uneaten. If julienned hair-thin on top of a curry, eat it along with the dish.
Allergen
None