How is Kaffir Lime used in Thai cooking?

Kaffir lime - makrut - is a small, deep-green citrus fruit with rough, bumpy skin, native to tropical Asia. In Thai cooking the juice barely matters; it's the fragrant zest and the leaves that count. The zest is grated into curry pastes for a sharp, perfumed citrus note, while the leaves perfume soups and stir-fries. Even though the leaves aren't always eaten, their aroma is indispensable - one of those background ingredients you only notice when it's missing.

Can I cook with Kaffir Lime in a Chiang Mai cooking class?

Yes - we use Kaffir Lime in our hands-on classes. Explore them on our Cooking Classes page.

Kaffir Lime - Fresh Thai Vegetables | Thai Akha Kitchen

Kaffir lime - makrut - is a small, deep-green citrus fruit with rough, bumpy skin, native to tropical Asia. In Thai cooking the juice barely matters; it's…

Kaffir Lime - Fresh Thai Vegetables | Thai Akha Kitchen Kaffir lime - makrut - is a small, deep-green citrus fruit with rough, bumpy skin, native to tropical Asia. In Thai cooking the juice barely matters; it's…