How to Bruise Kaffir Lime Leaves

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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.

3 Responses to “How to Bruise Kaffir Lime Leaves”

  1. crackingcurry.com » Blog Archive » Halibut in Red Curry Coconut Sauce Says:

    […] coconut cream (about half a can – you can freeze other half) 3 tbsp red curry paste 4-6 kaffir lime leaves (bruised) 4 tbsp fish sauce 3 tbsp palm sugar 1 can coconut milk 2 filets of halibut (or sea bass, snapper, […]

  2. crackingcurry.com » Blog Archive » How to Slice Kaffir Lime Leaves Says:

    […] are numerous ways to add kaffir lime leaf to a dish – you can bruise it, you can tear it, you can add it whole. Or, you can slice it finely. Here’s how I learned to […]

  3. crackingcurry.com » Blog Archive » Maiden Voyage of New Alessi Wok! Says:

    […] paste 4 tbsp fish sauce 3 tbsp palm sugar 1 can coconut milk 2-3 bird’s eye chili peppers 4-6 kaffir lime leaves (chiffonaded) 1 lb shrimp (enough for two people) 2 heads baby bok choy, sliced horizontally starting from base […]

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