If I had a favorite leaf, this would be my new #1. I was introduced to the kaffir lime leaf two weeks ago at my first Thai cooking class. It is widely used in Thai (and other southeast Asian) dishes for its unique and aromatic scent. I did my Thai "homework" today and made two dishes containing these leaves: a hot and sour prawn soup (dtom yam gkoong) and a green curry (gkaeng kiew wahn moo). Mmmm.
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