How to Chop and Use Kaffir Lime Leaves

By SAVEUR Editors

Published on February 29, 2012

Kaffir lime leaves are a lovely aromatic accent to all kinds of dishes—you'll see them used often in Thai or Malaysian cuisine. SAVEUR editor-in-chief James Oseland shares a trick for how to chiffonade kaffir lime leaves, yielding thin, delicate ribbons. This technique also works for all other leafy greens like basil, mint, and kale.

What you'll need:

  • A cutting board
  • A sharp knife
How to Chop and Use Kaffir Lime Leaves

How it works:

  • Slice the leaves to remove the tough stem.
  • Stack the leaves and roll them into a tight cylinder, keeping them as even as possible.
  • Cut very thin slices off the cylinder to create thin ribbons which can then be sprinkled over a dish.


Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.