with Kaffir Lime and Sticky Rice
If you haven’t cooked with kaffir lime leaves in the past, we can’t wait to introduce you to these herbaceous, citrusy gems. Toss all of the aromatics (kaffir, chile, ginger, and herbs) into a food processor to finely chop, or do it by hand. The “no-fish sauce” brings the whole dish together. You’ll want to taste and adjust the seasoning with this sauce instead of salt. Scoop up everything in the romaine leaves or eat the dish as a salad.
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