How to chiffonade Kaffir lime leaves

.image__fallback { width: 100vw; display: block !important; max-width: 100vw !important; margin-bottom: 0; } .no-js-only { display: inherit !important; } .icon-cart.cart-button { display: none; } .lazyload { opacity: 1; -webkit-filter: blur(0); filter: blur(0); } .animate_right, .animate_left, .animate_up, .animate_down { opacity: 1; } .flexslider .slides>li { display: block; } .product_section .product_form { opacity: 1; } .multi_select, form .select { display: block !important; } .swatch_options { display: none; }

How to chiffonade Kaffir lime leaves

February 02, 2020

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.

Comments will be approved before showing up.

Also in Recipe Blog

Panang Pork & Peppercorn Curry

October 02, 2026

This simple Panang curry delivers plenty of flavour. I use fresh green peppercorns, which are often available from Asian grocery stores in the UK, but dried peppercorns work too. If using dried peppercorns, gently crush them with a mortar and pestle or rolling pin before adding.

Crafting the Perfect Bowl: The Art of Thai Flavor Balancing

July 07, 2026 2 Comments

With over 3,500 five-star reviews, our passion is bringing you the exact flavors you would experience on the streets of Thailand. To achieve true authenticity, we do something other brands don't: we keep our salt content exceptionally low (just 2%, compared to the 8–15% found in other curry pastes). Here is why we do it—and how it puts you in control of your kitchen.

prawns Red Curry Seafood shrimp

Thai Red Curry Seafood with Pineapple

June 27, 2026

I love pineapple, but put it on my pizza at your own risk! In a curry, though, it’s a different story. In the method used here the pineapple soaks up the flavour of the curry while keeping a sweet centre. And if pineapple in savoury dishes still isn’t for you, simply leave it out.This is one of the easiest, quickest curries you can make, and it works beautifully with a bag of frozen mixed seafood. Let’s get cooking!