Makrut lime
(Thai lime, Mauritius papeda, Jeruk purut, Citrus hystrix, Kabuyaw, Limau purut, Jiàn yè chéng, Combava)
Makrut lime is an evergreen shrub that’s native to Southeast Asia. The fruits are green when unripe, turning yellow when ripe. The rind is warty, rough, and thick, while the pulp is very acidic and juicy with a few whitish seeds. The sour juice is often used in desserts, ice cream, beverages, and some seafood dishes.
Makrut lime leaves are very aromatic and used as a spice that adds flavor to savory and spicy stir-fries, curries, and tom yum soup. The rind contains aromatic oil which is used to flavor rum and liqueurs.
Part of
Gaeng kiew wan
Gaeng kiew wan is the name for green Thai curry paste. Although there are variations, it's usually made with a combination of green chili peppers, lemongrass, coconut ... Read more
Phrik kaeng phet
Phrik kaeng phet is the name for red Thai curry paste. Although there are variations, it's usually made with a combination of garlic, shallots, red chili peppers, shrimp ... Read more
Prik gaeng massaman
Prik gaeng massaman is a traditional curry paste originating from Thailand. Unlike most other curry pastes, the ingredients for this one are almost all roasted or fried ... Read more
Nam Prik Kaeng Phanaeng
Panang curry paste is a type of Thai curry paste that is used as the base for Panang curry, a dish named after the island of Penang in Malaysia but widely popular in Thailand.... Read more
