A reader named Gail recently posed this question about the Halibut in Red Curry Coconut Sauce recipe — how do you bruise the kaffir lime leaves?
Excellent question Gail! I watched my Thai cooking instructor do this, when I took cooking classes in Bangkok…you simply take the pestle and bang (lightly) the kaffir lime leaves. It’s fun. In the past I’ve ripped the leaves, to get the flavor out faster, but I think this is a better option.