kaffir lime

(redirected from Kaffir Lime Leaves)
Related to Kaffir Lime Leaves: galangal, kefir, lemongrass, Curry Leaves

kaffir lime

n. Offensive
See makrut lime. See Usage Note at kaffir.

[Probably from Kaffir (applied to Citrus hystrix for unknown reasons).]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
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prawn be to wildTHAI FRAGRANT COCONUT KING PRAWN CURRY INGREDIENTS: (serves 2) 1/2 onion, peeled; 10 coriander leaves; zest and juice of 1 lime;3/4 red chilli, finely sliced; 4 kaffir lime leaves; 1tsp peeled and grated ginger; 1 garlic clove, peeled and crushed; 1tsp vegetable oil; 400ml tin of coconut milk; 2tsp fish sauce; 1 lemongrass stalk, lightly smashed or cut to release flavour; 1tsp brown sugar; 200g basmati rice; 500 ml water; 1/2 red pepper, deseeded and thinly sliced; 250g frozen/raw king prawns, defrosted, cleaned and deveined; 150g sugar snap peas, halved METHOD: 1.
prawn to be FRAGRANT COCONUT KING PRAWN CURRY INGREDIENTS: (serves 2) 1/2 onion, peeled; 10 coriander leaves; zest and juice of 1 lime;3/4 red chilli, finely sliced; 4 kaffir lime leaves; 1tsp peeled and grated ginger; 1 garlic clove, peeled and crushed; 1tsp vegetable oil; 400ml tin of coconut milk; 2tsp fish sauce; 1 lemongrass stalk, lightly smashed or cut to release flavour; 1tsp brown sugar; 200g basmati rice; 500 ml water; 1/2 red pepper, deseeded and thinly sliced; 250g frozen/raw king prawns, defrosted, cleaned and deveined; 150g sugar snap peas, halved METHOD: 1.
prawn be to wildTHAI FRAGRANT COCONUT KING PRAWN CURRY red kaffir INGREDIENTS: (serves 2) 1/2 onion, peeled; 10 coriander leaves; zest and juice of 1 lime;3/4 red chilli, finely sliced; 4 kaffir lime leaves; 1tsp peeled and grated ginger; 1 garlic clove, peeled and crushed; 1tsp vegetable oil; 400ml tin of coconut milk; 2tsp fish sauce; 1 lemongrass stalk, lightly smashed or cut to release flavour; 1tsp brown sugar; 200g basmati rice; 500 ml water; 1/2 red pepper, deseeded and thinly sliced; 250g frozen/raw king prawns, defrosted, cleaned and deveined; 150g sugar snap peas, halved METHOD: 1.
B vegetable oil 3tbsp Thai red curry paste 1tsp paprika 2 x 400ml tins coconut milk, left in the fridge overnight 200ml water 10 fresh kaffir lime leaves 10 fresh curry leaves 200g clams, cleaned 200g mussels, cleaned 1kg fish, cut into 5cm chunks 12 large prawns 11/2tsp salt A handful of cherry tomatoes, quartered 21/2tbsp lime juice To serve: 150g beansprouts A handful of mint leaves DIRECTIONS Heat the oil in a wok, add the red curry paste and paprika, stir and cook for a couple of minutes over a high heat.
This hot-and-sour shrimp soup is spiced with galangal, kaffir lime leaves and chilis.
THAI SWEET POTATO SOUP IT'S the kaffir lime leaves that really make this soup sing, but if you don't have any you can use a stalk of lemongrass.
Season the soup to taste and either serve as it is or put in the THAI SWEET POTATO SOUP IT'S the kaffir lime leaves that really make this soup sing, but if you don't have any you can use a stalk of lemongrass.
INGREDIENTS (Serves 4): 1 tablespoon olive oil or butter; 1 onion, peeled and roughly chopped; 2 cloves garlic, peeled and finely chopped; 1 large sweet potato, peeled and roughly chopped; 1 chilli, deseeded (optional) and finely chopped; 2cm fresh ginger, peeled and grated; 1 or 2 kaffir lime leaves; 2 stock cubes; 11/2 tablespoons creamed coconut; salt and ground black pepper to taste METHOD: 1.
| Seasonal Soups by Fraser Reid is published by Kitchen Press, priced PS8.99 THAI SWEET POTATO SOUP It's the kaffir lime leaves that really make this soup sing, but if you don't have any you can use a stalk of lemongrass.
Asana Bar mainly serves Khmer traditional and Western-styled cocktails created by bar owner Sophary, who says she uses ingredients such as turmeric, ginger, a paddy herb, kaffir lime leaves and white rice wine.
2 tbsp coconut oil, 2 onions, diced, 1 green chilli, sliced, 1 tbsp grated ginger, 2 garlic cloves, minced, 11/2 heaped tbsp curry paste, small butternut squash or 1/2 Japanese pumpkin (approx 1kg), peeled and chopped, 1 litre chicken stock, 2 pandan leaves, cut in half, 1 tbsp fish sauce, handful of coriander stalks, 4 whole kaffir lime leaves, 250ml coconut milk, salt and pepper, coriander leaves to garnish, juice of 1 lime, to serve