A staple ingredient in Thai, Indonesian, Cambodian and Lao cooking, kaffir lime leaf is an aromatic herb that is native to Indonesia.
Emerald-green kaffir lime leaf gives curries, fish cakes and stir-fries that extra oomph. The leaves are usually used whole when used in curries and soups (Tom Yum), but are shredded finely when used for Tod Mun Pla (fried fish cakes), a popular street food in Thailand.
Kaffir lime leaves can also used to flavour jasmine rice.
Tod Mon Pla (Thai fried fish cakes) at Chiang Mai’s Thanin Market
Photo: Takeaway/Wikimedia Commons
Check suggested recipe for Tod Man Pla here.
