makrut lime

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ma·krut lime

An Asian tree (Citrus hystrix) having small bright green fruit and shiny dark leaves used in cooking.

[Thai ma krùut : Thai ma, prefix forming the name of fruits (from Proto-Tai *hmaak, fruit) + Khmer krouc, citrus (from Old Khmer krvac, from Proto-Mon-Khmer *kruəc).]
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It is, as advertised, a mixture of typical Thai ingredients: lemon grass, galangal (similar to ginger), chiles and makrut lime leaves.
And if you're lucky enough to come across a bumpy-skinned and highly aromatic makrut lime, whirl its zest and juice into the paste in place of the regular lime.
If you happen to spot glossy, deep green fresh makrut lime leaves in a well-stocked produce section or Asian market, buy a handful.