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The Honolulu Advertiser
Posted on: Wednesday, May 14, 2003

OFF THE SHELF
Kaffir lime a flavor that says Thai

Washington Post

The kaffir lime is a pear-shaped, gnarled citrus fruit whose leaves are a key ingredient in Thai cooking (so is the fruit itself, and its rind, but we'll focus here on the leaves).

Native to Thailand, Burma, Laos and other parts of Southeast Asia, the glossy, dark-green leaves are distinctive for their butterfly shape, each leaf two leaflets joined end to end.

Find kaffir lime leaves in Chinatown markets or at Asia Grocery. Store by placing the unwashed leaves in a paper towel in a loose plastic bag. Or wrap tightly in plastic and freeze in a freezer bag.

Kaffir lime leaves can be added whole to soups or stews, then removed before serving. They are frequently called for in recipes with coconut, fish sauce, garlic, galanga, ginger root and lemongrass and are inevitable in gai tom kha or tom yum soups — hot, spicy, sour and aromatic concoctions that are Thai favorites. Add also to curries, noodle dishes and fish cakes.

The flavor is strong, so use leaves sparingly at first and then adjust to taste. Try cutting leaves into slivers by stacking four and slicing them. Or roll up a few leaves together, then snip into ribbons.