The aromatic broth is everything. Coconut milk, lemongrass, galangal, and makrut lime leaves make an incredibly savory broth ...

The only special ingredients you’ll need to source are the panang chili paste, palm sugar and frozen makrut (kaffir) lime ...

Add the cumin, turmeric, paprika (or cayenne), salt, lemongrass, lime leaves and chilli. Mix to combine, then add the nuts and seeds. Using clean hands, toss the mixture and rub in the buttery spices.

After that, pour the coconut milk into the pan and add the lime leaves. Bring to the boil and season with the sugar, oyster sauce and fish sauce. Turn the heat down and simmer for 10–12 minutes ...

Pour the coconut milk and 400ml/14fl oz cold water into the casserole. Add the lime leaves, cinnamon stick, sugar, tamarind paste or lime juice, soy sauce and salt and bring to a simmer.

Consider finely shredded makrut lime leaf in place of the Geraldton wax; 2 teaspoons of fennel seeds in place of the anise myrtle; and the zest of 1 lemon in place of the lemon myrtle. The ...

Mothaiba – named after the expression ‘Mot Hai Ba!’ that people exclaim before a toast in Vietnam – is also infused with makrut lime leaves, lime zest and ginger to create a crisp and refreshing ...

and cooking them with rendang sauce out of a packet that I pep up with bruised stalks of lemongrass and torn-up makrut lime leaves. There are several ways to buy these mushrooms. Local purveyor ...