Makrut lime leaves (kaffir lime leaves)

ใบมะกรูด / bai makrut; daun jeruk purut

Flavor and role

Lime leaves shaped like two leaves joined together, with a strong, bright citrus aroma. Tear them into broths; for stir-fries and salads, shred them very finely.

Typical dishes and uses

Tom yum goong, green curry, Thai fish cakes (tod man pla), rendang, sambal.

Substitutes

2 leaves = 1 tsp lime zest (+ ½ bay leaf). Weaker, but the closest.

Storage

In a zip bag, 2 weeks in the fridge; frozen, the aroma lasts nearly 1 year.

Main countries

Thailand · Indonesia · LA

Used in this book

Fish Amok (Amok Trey)Thai Green Curry with Chicken (Gaeng Keow Wan)Beef rendangSoto AyamTom Kha GaiTom Yum Goong (Hot and Sour Shrimp Soup)Thai Red Curry Coconut AlbóndigasCoconut Lemongrass Clam ChowderThai Red Curry Coconut Dal with Lemongrass TadkaTom Yum Egg Drop Soup (Thai x Chinese)Silky Amok with Toasted Kroeung and Coconut CreamAmok Moules Marinière with BaguetteBaked Amok Fish Toasts with Lime MayoGado-Gado with Pressed Rice Cakes and Shrimp-Paste Peanut SauceGreen Curry with Hand-Pounded PasteGreen Curry Fried Rice with Crispy Fried EggThai-Style Coconut Chicken and Squash CurryHand-Chopped Larb Gai with Lemongrass Khao Khua and Crispy Chicken SkinThai red curry moqueca with lemongrassThai Red Curry Coconut CouscousTom Yum Seafood PaellaTom Yum Shoyu Ramen with PrawnsPadang-style dry rendangRendang beef tacosCrispy rendang wingsTom Kha Coconut SamgyetangCharcoal Sate Madura with Fried-Peanut SauceTom Yum Shabu-ShabuSoto Ayam Lamongan with KoyaSoto Ayam RamenSoto Fried Rice with a Golden Broth ShotTom Yum Sundubu JjigaeTom Kha Gai with Quick Bone Stock and Charred AromaticsTom Kha Coconut Miso RamenTom Kha Creamy Chicken Rice BowlCreamy Tom Yum Goong Nam Khon with Shrimp-Head StockTom Yum Shrimp Cream SpaghettiCrispy Tom Yum Fried Rice with Jammy EggThai Coconut Lemongrass White Chicken Chili

Updated 2026-10-10