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There are several exotic ingredients that you may not always be able to find for your Thai home cooking, especially fresh. One ingredient that may be hard to find is Kaffir lime leaves. They are great in Thai curries but are also used in stir-fries. The leaves of the Kaffir Lime, or Citrus hystrix DC, are used more often than the fruit, known but the juice is also used to flavor foods. Cultivated in Southeast Asia, this citrus fruit goes by many different names.
Kaffir lime leaves are from the makrut (makrud, magroot) lime plant, a shrub that is common in Southeast Asia. They are sometimes sold dried or frozen at Asian markets in the U.S. See fresh versus dried kaffir lime leaves.
Recommendation: Fresh Kaffir Lime Leaves – TastePadThai.
If you are choosing between frozen and dried, opt for frozen and, of course, buy fresh leaves when they are available. Freeze any leftover fresh leaves. They will be fine for up to six months, if not longer.
See Also: Best Premade Thai Curry Pastes
Fresh makrut leaves are best, but frozen are probably second best. Many cooks will debate whether lime leaves should be bothered with at all if fresh leaves are not available. They have a citrus and pine scent that is more reminiscent of lemon verbena than lime.
Both the leaves and the zest of the fruits are used. The fruits are small and dark green with a knobby peel. These are very hard to find outside Thailand.
Buying Fresh Kaffir Lime Leaves
As mentioned above, you can usually find dried or frozen kaffir lime leaves in Thai specialty markets or other Asian markets. Fresh leaves, as well, may sometimes be available.
Ordering fresh kaffir lime leaves online can be hit or miss but most reviewers report good experiences with these Fresh Kaffir Lime Leaves from TastePadThai.
With any fresh leaves, if there are delays in shipping, the leaves will likely be wilted and starting to rot when you get them. However, many customers report that the product is delivered in good condition.
If you do find good fresh leaves, go ahead and stock up on them! Freeze any leaves you do not want to use immediately. Clean and dry the leaves thoroughly before placing them in a freezer-safe plastic storage bag. They will last a very long time in the freezer.
Kaffir Lime Leaves Substitute
It is not true that there is no substitute for kaffir lime leaves in Thai cooking. You can substitute lime zest to get a wonderful fresh lime scent and citrusy flavor that adds zing and freshness to your dish.
A regular “everyday” Persian lime, like the kind you find at grocery stores, will do just fine. Better yet, use a combination of lime and lemon zest.
Generally, about 1 and 1/2 teaspoons of finely chopped lime zest can be used in place of one kaffir lime leaf. Try one teaspoon of lime zest and 1/2 teaspoon of lemon zest, and then adjust to your taste.
I usually squeeze half a lime into my finished curry dish, as well. A Thai curry, to me, is not complete without some citrus.
Of course, kaffir lime is not the only citrusy flavor Thais use in curries and other dishes. Lemongrass is also an important ingredient that is often ground into curry pastes, used to flavor finished curries, or used in hot and sour soups, coconut soup, and other dishes.
Lemongrass resembles leeks somewhat, but it has a unique spicy citrus flavor. It can also be purchased online from TastePadThai.
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