Recipe Blog

How to chiffonade Kaffir lime leaves

February 02, 2020

How to chiffonade Kaffir lime leaves

I often like to garnish my dishes with finely cut kaffir lime leaves. The technique is known as a chiffonade and can also be applied to other herbs such as basil. This is achieved by taking a few lime leaves and stacking them on top of one another, rolling them up tightly and using a sharp knife to slice finely as in the picture. For more information on where to obtain Kaffir lime leaves follow this link.




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This is definitely the best red Thai curry paste I've ever used, I made it with the duck breast using the recipe on the website and was blown away with how fresh the curry was. Also all the other tips on the website have truly revolutionised my Thai curry game, frozen kaffir lime leaves and finding the right coconut milk is a must! Thank you for your delicious pastes, I will be trying the massaman next

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