How is Kaffir Lime Leaf used in Thai cooking?

Kaffir lime leaf - bai ma-krut - is the glossy, double-lobed leaf that gives Thai food its unmistakable citrus perfume. Torn or finely sliced, it releases an intense, fresh lime fragrance essential to tom yum, tom kha, and most curries. The leaf isn't usually eaten whole - when left in soups it's there to perfume, then set aside - but sliced into a hair-thin chiffonade it's eaten in salads and stir-fries. We bruise or tear it to release the oils; that sharp, green citrus lift is hard to replace with anything else.

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

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

Kaffir Lime Leaf - Fresh Thai Vegetables | Thai Akha Kitchen

Kaffir lime leaf - bai ma-krut - is the glossy, double-lobed leaf that gives Thai food its unmistakable citrus perfume. Torn or finely sliced, it releases…

Kaffir Lime Leaf - Fresh Thai Vegetables | Thai Akha Kitchen Kaffir lime leaf - bai ma-krut - is the glossy, double-lobed leaf that gives Thai food its unmistakable citrus perfume. Torn or finely sliced, it releases…