Makrut lime leaves are characterized by a penetrating citrus flavor and bold, clarifying aroma with a slight floral accent. Makrut lime leaves pair well with ginger, lemongrass, galangal, garlic and cilantro and will add a distinctive flavor and wonderful aroma to curry pastes, soups and marinades.
We test everything we sell. Here’s how we’d use this.
Simmer makrut lime leaves in Southeast Asian curries, soups and stir frys or pound and puree into curries. Or simmer a few leaves in your next pot of rice for a subtle flavor and inviting aroma (for extra flavor, cook the rice in equal parts water and coconut milk. Just be sure to either finely slice and mince them, or remove them from dishes before serving as you would bay leaves, since mature makrut lime leaves are rather tough.
A Cambodian refugee, Channy Laux started Angkor Food in 2010 to honor the memory of her mother, who fled to the United States with Laux and her three siblings during the Khmer Rouge's regime. The chef's award-winning company, based in the San Francisco Bay Area, is our favorite source of authentic Southeast Asian ingredients.
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