Friends of mine simply call Kaffir lime leaves “deliciousness” – fresh leaves give an unparalleled lift to curries and their secret ingredient status is well-deserved. Simply add a couple of torn leaves to the pan at the same time as your Thai curry paste and you will taste the difference.
This recipe makes a star of the leaves and is perfect for barbecue season.
Kaffir lime and lemongrass chicken skewers
4 Kaffir lime leaves, finely chopped (see tip below)
2 sticks lemongrass, minced
2 cloves garlic, crushed
1t Chinese Five Spice
1 shallot, finely chopped
1t dried chilli flakes
1T fish sauce
1T sesame oil
1t Maldon salt
600g chicken tenderloins, or cubed breast or thigh meat
Combine all marinade ingredients (everything except the chicken), mix well and then add the chicken, tossing well to ensure it’s well-coated. Cover and refrigerate for several hours or overnight. Thread either the whole tenderloins or the cubes onto pre-soaked wooden skewers. Barbecue on a hot grill for a few minutes on each side until golden and cooked through. Serve with rice and salad.
Preparing Kaffir lime leaves
When preparing kaffir lime leaves always remove the tough central leaf stem.
Check out the short video below by the lovely Nadia Lim - My Food Bag.