🍳 Culinary Uses & Recipes

🍛 Tom Kha Gai (Thai Coconut Chicken Soup)

Ingredients

• 4 cups coconut milk, 2 cups chicken broth
• 400g chicken breast, sliced
• 4–6 kaffir lime leaves, torn
• 3 stalks lemongrass, 1 inch galangal
• 8 oz mushrooms, 2 tbsp fish sauce
• 1 tbsp palm sugar, 3–4 Thai chilies
• 2 tbsp lime juice, cilantro for garnish

Instructions

1. Simmer coconut milk with lemongrass, galangal, and kaffir lime leaves for 5 minutes.
2. Add broth, bring to boil. Add chicken and mushrooms. Cook 8–10 minutes.
3. Season with fish sauce, palm sugar, chilies. Remove from heat, add lime juice.
4. Garnish with cilantro. Serve with jasmine rice.

🥘 Green Curry Paste (Kaeng Khiao Wan)

Ingredients

• 10–15 kaffir lime leaves, deveined and sliced
• 2 tsp kaffir lime zest
• 10 green Thai chilies, 4 cloves garlic, 2 shallots
• 2 stalks lemongrass, 1 inch galangal
• 1 tsp each coriander & cumin seeds (toasted)
• 2 tsp shrimp paste, pinch white pepper

Instructions

1. Pound coriander and cumin seeds until fine.
2. Add chilies, garlic, shallots, lemongrass, galangal. Pound to paste.
3. Add kaffir lime leaves and zest. Add shrimp paste. Mix thoroughly.
4. Store in airtight jar: 2 weeks refrigerated, 3 months frozen.

🐟 Pla Kapong Neung Manao (Steamed Fish with Lime)

Ingredients

• 1 whole sea bass (500g), cleaned
• 4 kaffir lime leaves, finely sliced
• 4 cloves garlic, 3 tbsp lime juice
• 2 tbsp fish sauce, 1 tbsp sugar
• 5–6 Thai chilies, cilantro, spring onions

Instructions

1. Score the fish diagonally. Stuff with kaffir lime leaves and garlic.
2. Steam for 12–15 minutes until cooked through.
3. Mix lime juice, fish sauce, sugar, garlic, chilies for dressing.
4. Pour dressing over fish. Garnish with remaining leaves, cilantro, spring onions. Serve with jasmine rice.

🥗 Som Tum (Thai Green Papaya Salad)

Ingredients

• 2 cups shredded green papaya
• 2 kaffir lime leaves, finely chiffonaded
• 1 cup cherry tomatoes, halved
• 4 long beans, cut into 1-inch pieces
• 3–5 Thai chilies
• 2 tbsp lime juice, 2 tbsp fish sauce
• 1 tbsp palm sugar, 2 tbsp roasted peanuts
• Dried shrimp (optional)

Instructions

1. Pound chilies and garlic in a mortar.
2. Add long beans, pound lightly. Add tomatoes, pound lightly.
3. Add papaya, lime juice, fish sauce, sugar. Toss and pound.
4. Fold in kaffir lime chiffonade and peanuts.
5. Serve on a plate with crispy rice noodles (optional).

🍗 Gai Yang (Thai Grilled Chicken)

Ingredients

• 1 whole chicken, spatchcocked
• 6 kaffir lime leaves, finely sliced
• 4 cloves garlic, minced
• 2 tbsp oyster sauce, 1 tbsp fish sauce
• 1 tbsp soy sauce, 1 tbsp honey
• 2 tsp white pepper, 1 stalk lemongrass, minced

Instructions

1. Mix all marinade ingredients including kaffir lime leaves.
2. Marinate chicken for at least 4 hours (overnight is best).
3. Grill over medium-high heat for 20–25 minutes per side, basting with remaining marinade.
4. Rest 5 minutes before carving. Serve with sticky rice and som tum.

🍲 Tom Yum Goong (Spicy Shrimp Soup)

Ingredients

• 4 cups chicken or shrimp stock
• 300g large shrimp, peeled and deveined
• 6 kaffir lime leaves, torn
• 3 stalks lemongrass, bruised and cut
• 1 inch galangal, sliced
• 8 oz straw mushrooms
• 3 tbsp fish sauce, 3 tbsp lime juice
• 3 tbsp roasted chili paste (nam prik pao)
• Thai chilies, cilantro for garnish

Instructions

1. Bring stock to a boil. Add lemongrass, galangal, kaffir lime leaves. Simmer 5 minutes.
2. Add mushrooms and chili paste. Cook 3 minutes.
3. Add shrimp. Cook until pink, about 2–3 minutes.
4. Remove from heat. Add fish sauce and lime juice. Taste and adjust.
5. Garnish with chilies and cilantro. Serve immediately.

🍛 Kaeng Phet (Thai Red Curry)

Ingredients

• 3 tbsp red curry paste (store-bought or homemade)
• 400ml coconut milk, 200ml coconut cream
• 500g chicken thigh or beef, sliced
• 6 kaffir lime leaves, torn
• 1 cup bamboo shoots, 1 cup Thai eggplant
• 2 tbsp fish sauce, 1 tbsp palm sugar
• Thai basil, red chilies for garnish

Instructions

1. Heat coconut cream in a wok until oil separates.
2. Add curry paste, fry for 2 minutes until fragrant.
3. Add meat, stir until coated. Add coconut milk, kaffir lime leaves.
4. Simmer 15 minutes. Add vegetables, cook 5 more minutes.
5. Season with fish sauce and sugar. Garnish with basil and chilies.

🍛 Massaman Curry (Kaeng Matsaman)

Ingredients

• 3 tbsp Massaman curry paste
• 400ml coconut milk, 1 cup water
• 500g beef chuck, cubed
• 4 kaffir lime leaves, torn
• 2 potatoes, cubed, 1 onion, quartered
• ¼ cup roasted peanuts, 2 tbsp tamarind paste
• 2 tbsp fish sauce, 1 tbsp palm sugar
• 2 bay leaves, 1 cinnamon stick, 3 cardamom pods

Instructions

1. Fry curry paste in a little coconut milk until fragrant.
2. Add beef, brown lightly. Add remaining coconut milk and water.
3. Add kaffir lime leaves, bay leaves, cinnamon, cardamom. Simmer 30 minutes.
4. Add potatoes and onion. Cook 15 minutes until tender.
5. Stir in tamarind, fish sauce, sugar, and peanuts. Serve with jasmine rice.

🥢 Pad Kra Pao (Thai Basil Stir-Fry)

Ingredients

• 300g ground chicken or pork
• 4 kaffir lime leaves, deveined and sliced
• 4 cloves garlic, 4–6 Thai chilies
• 2 tbsp oyster sauce, 1 tbsp fish sauce
• 1 tbsp soy sauce, 1 tsp sugar
• 1 cup Thai holy basil (or regular basil)
• 2 fried eggs, jasmine rice for serving

Instructions

1. Heat oil in a wok over high heat.
2. Fry garlic and chilies for 30 seconds until fragrant.
3. Add ground meat. Stir-fry until cooked through, 3–4 minutes.
4. Add kaffir lime leaves, oyster sauce, fish sauce, soy sauce, sugar.
5. Stir in basil until wilted. Serve over rice with a fried egg on top.

🥩 Larb Moo (Isaan Pork Salad)

Ingredients

• 500g ground pork
• 3 kaffir lime leaves, deveined and very thinly sliced
• 3 tbsp lime juice, 2 tbsp fish sauce
• 1 tbsp toasted rice powder (khao khua)
• 2–3 shallots, thinly sliced
• 1 bunch mint, 1 bunch cilantro
• 2–3 dried chilies, crushed
• Spring onions, cabbage leaves for serving

Instructions

1. Cook ground pork in a dry pan (no oil) over medium heat, breaking up, until cooked through.
2. Transfer to a bowl. While warm, add lime juice, fish sauce, kaffir lime leaves.
3. Add toasted rice powder, shallots, chilies. Toss well.
4. Fold in herbs. Serve with cabbage leaves and sticky rice.

🍜 Khao Soi (Northern Thai Curry Noodles)

Ingredients

• 400g chicken legs or beef
• 400ml coconut milk, 2 cups chicken stock
• 3 tbsp red curry paste
• 4 kaffir lime leaves, torn
• 1 tbsp each: turmeric, curry powder
• 400g egg noodles (half boiled, half fried crispy)
• 2 tbsp fish sauce, 1 tbsp palm sugar
• Pickled mustard greens, shallots, lime for garnish

Instructions

1. Fry curry paste in a little oil. Add turmeric and curry powder.
2. Add chicken, brown lightly. Add coconut milk, stock, kaffir lime leaves.
3. Simmer 25 minutes until chicken is tender.
4. Season with fish sauce and sugar.
5. Serve over boiled noodles, topped with crispy fried noodles, pickled greens, shallots, and lime wedge.

🍛 Rendang Daging (Malaysian Dry Beef Curry)

Ingredients

• 800g beef chuck, cut into 2-inch cubes
• 400ml coconut milk, 200ml coconut cream
• 6 kaffir lime leaves, torn
• 3 stalks lemongrass, bruised
• 2 inches galangal, 3 inches ginger
• 10 dried chilies, soaked and blended
• 1 cup grated coconut (kerisik), toasted
• 1 tbsp each: turmeric, coriander, cumin, fennel
• Salt and sugar to taste

Instructions

1. Blend all aromatics (chilies, lemongrass, galangal, ginger, turmeric, spices) into a paste.
2. Heat paste in a heavy pot. Add coconut milk and beef. Stir well.
3. Add kaffir lime leaves and lemongrass. Bring to a simmer.
4. Cook uncovered on low heat for 2.5–3 hours, stirring occasionally.
5. When oil separates and sauce is thick and dry, add kerisik. Cook 10 more minutes.
6. Season with salt and sugar. Serve with steamed rice.

🍲 Soto Ayam (Indonesian Chicken Soup)

Ingredients

• 500g chicken thighs, bone-in
• 6 kaffir lime leaves, torn
• 2 stalks lemongrass, bruised
• 1 inch galangal, 2 inches turmeric
• 1 liter chicken stock
• 2 potatoes, boiled and cubed
• 100g rice vermicelli, soaked
• Hard-boiled eggs, fried shallots, sambal

Instructions

1. Boil chicken in stock with lemongrass, galangal, turmeric, and kaffir lime leaves for 25 minutes.
2. Remove chicken, shred meat. Strain broth.
3. Season broth with salt, pepper, lime juice.
4. Serve: vermicelli, potatoes, shredded chicken, halved egg in bowls. Ladle hot broth over. Top with fried shallots and sambal.

🍗 Ayam Bakar (Indonesian Grilled Chicken)

Ingredients

• 4 whole chicken legs
• 5 kaffir lime leaves, sliced
• 4 cloves garlic, 5 shallots
• 2 inches galangal, 1 inch ginger
• 1 tsp each: coriander, cumin, turmeric
• 3 tbsp kecap manis, 2 tbsp tamarind water
• 1 tbsp palm sugar, salt

Instructions

1. Blend garlic, shallots, galangal, ginger, spices into paste. Add kaffir lime leaves.
2. Marinate chicken in paste, kecap manis, tamarind, sugar for 2+ hours.
3. Simmer covered with ¼ cup water for 20 minutes until nearly done.
4. Grill over medium-high heat, basting with marinade, until charred (5–7 min per side).
5. Serve with steamed rice, sambal, and lalapan (raw vegetables).

🥘 Sayur Lodeh (Indonesian Vegetable Coconut Soup)

Ingredients

• 400ml coconut milk, 2 cups water
• 4 kaffir lime leaves, torn
• 2 tbsp lodeh paste
• 1 cup chayote, 1 cup long beans
• ½ cup corn, ½ cup cabbage
• 100g tofu or tempeh
• 1 tbsp sugar, salt

Instructions

1. Sauté paste until fragrant. Add water and kaffir lime leaves. Boil.
2. Add hard vegetables first. Cook 5 min. Add softer vegetables and tofu. Simmer 10 min.
3. Stir in coconut milk. Season. Do not boil after adding coconut milk.
4. Serve with steamed rice and sambal.

🍳 Nasi Goreng (Indonesian Fried Rice)

Ingredients

• 3 cups day-old cooked rice
• 3 kaffir lime leaves, thinly sliced
• 2 eggs, fried sunny-side up
• 3 cloves garlic, 3 shallots
• 2 tbsp kecap manis, 1 tbsp fish sauce
• 100g chicken or shrimp (optional)
• Spring onions, fried shallots, prawn crackers

Instructions

1. Heat oil in wok. Fry garlic and shallots until fragrant.
2. Add protein if using. Cook until done.
3. Add vegetables and kaffir lime leaves. Stir-fry 1 minute.
4. Add rice, break up clumps. Stir-fry on high heat 3–4 minutes.
5. Add kecap manis and fish sauce. Toss until caramelized.
6. Plate, top with fried egg, spring onions, fried shallots, prawn crackers.

🐟 Amok Trey (Cambodian Steamed Fish Curry)

Ingredients

• 500g white fish fillet, sliced
• 400ml coconut milk, 2 tbsp coconut cream
• 5 kaffir lime leaves, thinly sliced
• 3 tbsp kroeung paste (lemongrass, galangal, turmeric, garlic)
• 1 tbsp fish sauce, 1 tsp sugar
• 1 egg, beaten
• 1 cup bamboo shoots
• Banana leaves or ramekins for steaming

Instructions

1. Mix fish with kroeung paste, coconut milk, fish sauce, sugar, egg, and half the kaffir lime leaves. Marinate 15 minutes.
2. Line banana leaf cups or ramekins with remaining kaffir lime leaves.
3. Divide fish mixture. Top with bamboo shoots and coconut cream.
4. Steam 20–25 minutes until custard is set.
5. Serve with jasmine rice and pickled vegetables.

🍲 Samlor Machu Kroeung (Cambodian Sour Soup)

Ingredients

• 500g fish or pork, chunks
• 6 kaffir lime leaves, torn
• 2 tbsp kroeung paste
• 1 liter water or fish stock
• 1 cup morning glory, 1 cup eggplant
• 2 tbsp fish sauce, 3 tbsp lime juice
• 1 tsp sugar, 1 tomato, Thai basil

Instructions

1. Boil stock. Add kroeung paste and kaffir lime leaves.
2. Add protein. Cook 10 minutes. Add eggplant and tomato. Simmer 5 min.
3. Add morning glory. Cook 2 minutes.
4. Season with fish sauce, lime juice, sugar. Adjust sour-salty-sweet balance.
5. Garnish with basil. Serve with rice.

🥩 Lok Lak (Cambodian Beef Stir-Fry)

Ingredients

• 500g beef sirloin, 1-inch cubes
• 4 kaffir lime leaves, sliced
• 3 cloves garlic, 2 tbsp oyster sauce
• 1 tbsp soy sauce, 1 tbsp fish sauce
• 1 tsp sugar, black pepper
• Lettuce, tomato, red onion for plating
• Dipping sauce: lime juice, black pepper, salt

Instructions

1. Marinate beef in oyster sauce, soy, fish sauce, sugar, garlic, half the kaffir lime leaves for 15 min.
2. Flash-fry in hot wok in batches, 1–2 min per side for medium-rare.
3. Toss with remaining kaffir lime leaves and black pepper.
4. Plate on lettuce with tomato and onion. Serve with rice and lime-pepper dipping sauce.

🍛 Kari Sach Ko (Cambodian Beef Curry)

Ingredients

• 800g beef chuck, cubed
• 400ml coconut milk, 2 cups water
• 5 kaffir lime leaves, torn
• 3 tbsp Cambodian curry paste
• 2 potatoes, 1 onion
• 1 tbsp fish sauce, 1 tsp sugar

Instructions

1. Fry curry paste until fragrant. Add beef, brown on all sides.
2. Add coconut milk, water, kaffir lime leaves. Boil, then reduce heat.
3. Cover and simmer 1 hour until beef is tender.
4. Add potatoes and onion. Cook 20 more minutes.
5. Season with fish sauce and sugar. Serve with crusty bread or rice.

🍵 Classic Kaffir Lime Leaf Tea

Ingredients

• 5–8 fresh kaffir lime leaves
• 500 ml boiling water
• Honey or palm sugar to taste
• Ginger slices and lemongrass (optional)

Instructions

1. Tear or bruise leaves to release oils.
2. Place in teapot. Pour boiling water over.
3. Steep 5–10 minutes. Strain and serve.

Benefits: Rich in antioxidants, calming, aids digestion, may help with cold symptoms.