Steve uses lime leaves (the dried ones) for Thai curries. We have some in the cupboard now!
thats what i use them for as well... i keep them in the freezer.
More details please! Do you just put them in whole? Most of the recipes I have that call for them grind them in with the curry paste, and I was skeptical of using dried leaves for that.
I use them to make a tofu/veggie version of Tom Kha Gai, very tasty!
Could I get the recipe, pretty please?
