Kaffir lime leaves come in pairs - you need four to ... Add the batter to the chicken and mix well. Pour oil to the depth of about 6cm (2 ⅓in) in a pan and heat it over a medium flame.

Also called Thai lime or makrut lime, this variety is known for its intensely fragrant leaves. It is a staple in Thai and Southeast Asian cuisine. A Japanese favorite, Yuzu is a highly aromatic citrus ...

The chillies for this dish are sold at shops specialising in Thai ingredients ... add the cooking oil. Put the kaffir lime leaves in the wok and stir-fry until they darken slightly (about 15 ...

roughly chopped 3 tablespoon oil 4 tablespoons panang curry paste or Thai red paste 2 teaspoons brown sugar, packed 2 ...

Thai cuisine is known for its big ... In a large mixing bowl, combine the coconut oil, lime leaves, garlic, kaffir lime ...