Sometimes the best recipes are accidents. I went to a spring roll party the other night and planned on bringing my pressed tofu satay with a dipping sauce. The sauce you see was supposed to be my spicy sunflower seed sauce, but I was missing ingredients, so I did some substituting (and forgot to read my own instructions!), and I ended up with this light, fluffy, creamy, limey goodness.
The sauce was such a hit that I thinned it out the next day and used it to dress a version of my Asian rice salad. Kaffir lime leaves can be found in Asian supermarkets and some specialty markets. If you find them fresh, you can store them in the freezer (clean and dry in a ziplock bag), as you only need one leaf for this recipe. They are an intensely scented, perfumey citrus leaf used in Thai and southeast Asian cooking. While the fruit and juice are not eaten, the zest and rind have many uses in cooking and traditional medicines throughout southeast Asia.
We have a small tree in the yard which hasn’t fruited yet; I’m enjoying using the leaves in a variety of dishes, including this Thai green curry paste. Kaffir lime leaves are one of the signature flavors in tom yum soup, my go-to soup when I have a cold. If you can’t find them, add the zest from your lime before peeling it, or order the powdered leaves I found below. Enjoy!
All of our recipes are gluten-free, sugar-free, and made with plant-based ingredients to help you build a healthy life. Suitable for Meatless Monday. Look for midweek posts on meditation, service, and life lessons, helping you create inner balance.
If you cannot find Kaffir lime leaves, you can buy them as a powder. I would add a pinch at a time and let the flavor sit for a while so you don’t overpower the sauce: