What Can I Substitute for Makrut Lime Leaves?

You're simmering a Thai curry, tom yum or tom kha and the recipe has you tear in whole leaves to perfume the liquid, then leave them in the pot or fish them out.

• frozen makrut lime leaves — 1 frozen leaf for every 1 fresh leaf
• dried makrut lime leaves — 2 dried leaves for every 1 fresh leaf
• lime zest plus lemongrass — 5 ml finely grated lime zest plus 1 bruised lemongrass stalk for every 4 leaves (1 tsp)
• Tahitian lime or lemon tree leaves — 2 leaves for every 1 makrut lime leaf

Here the leaf is only doing the citrus aroma job, so frozen leaves go straight into the pot like fresh, dried leaves bring back the correct makrut fragrance given enough simmering time, and zest with lemongrass or backyard citrus leaves get close when you have no makrut at all.

You're shredding the leaves hair-fine to toss raw through a larb, Thai salad or fish cake mix, where you'll see and eat them.

• frozen makrut lime leaves — 1 frozen leaf for every 1 fresh leaf
• Tahitian lime or lemon tree leaves — 2 leaves for every 1 makrut lime leaf
• lime zest — 5 ml finely grated zest for every 4 leaves (1 tsp)

Frozen leaves shredded while still frozen keep the aroma and the fine green flecks, young lime or lemon tree leaves are the next option that also covers the texture and garnish role, and lime zest gives raw citrus freshness if you don't mind losing the visible shreds; dried leaves are no use here because they stay leathery.

You're pounding a curry paste or blitzing a marinade and the recipe has finely chopped leaves going in with the chilli, garlic and galangal.

• frozen makrut lime leaves — 1 frozen leaf for every 1 fresh leaf
• lime zest — 5 ml finely grated zest for every 4 leaves (1 tsp)
• ground lemon myrtle — 1.25 ml for every 4 leaves (¼ tsp)

In a paste the leaf is ground to nothing, so only the citrus aroma and freshness matter; frozen leaves chop and pound just like fresh, while zest and lemon myrtle blend straight in, though lemon myrtle should stay at the small amount given because it overpowers quickly.

You're making a fast stir-fry or pan sauce where shredded leaves go in for the last minute or two of cooking.

• frozen makrut lime leaves — 1 frozen leaf for every 1 fresh leaf
• lime zest — 5 ml finely grated zest for every 4 leaves (1 tsp)
• Tahitian lime or lemon tree leaves — 2 leaves for every 1 makrut lime leaf

With so little cooking time, dried leaves and lemongrass can't release their aroma, whereas frozen leaves shredded straight from the freezer wilt in like fresh, zest stirred in at the end gives instant citrus lift, and finely shredded young citrus leaves behave much as makrut would.

You're making something where makrut lime is the star, such as crisp fried lime leaves to scatter over a dish, a makrut-infused syrup or ice-cream, or a tom yum where that perfume is the whole reason to cook it.

• frozen makrut lime leaves — 1 frozen leaf for every 1 fresh leaf

Nothing really replaces it here.

The resinous, floral lime-leaf perfume isn't found in anything other than the makrut leaf itself, so only frozen makrut leaves will do for infusions and soups, and even they fry less crisply than fresh because thawed leaves hold more water and spit in the oil.

The curry tastes soapy, medicinal or like a cleaning product.

Why: Too much lemon myrtle went in, which is easy to do because it is potent, and if you used an Australian 20 ml tablespoon where an overseas recipe meant 15 ml, you added a third more than intended.

Fix: Dilute with more coconut milk or stock and rebalance with a little fish sauce, palm sugar and lime juice, then next time start with the ¼ teaspoon amount and add it only in the last few minutes.

The sauce has a bitter edge that wasn't there before.

Why: Lime zest was simmered too long, or some white pith was grated in with it.

Fix: Stir in a little extra coconut milk and a pinch of palm or brown sugar to soften the bitterness, and next time grate only the green skin and add it at the end.

The citrus fragrance is barely noticeable even though you added the substitute.

Why: Dried leaves or lemongrass weren't torn or bruised, or didn't simmer long enough to release their oils.

Fix: Add a few more torn dried leaves and simmer for another 15 minutes, or stir in a teaspoon of finely grated lime zest just before serving for a quick lift.

The dish tastes sharply sour but still lacks that lime-leaf perfume.

Why: Lime juice was added in place of the leaves, which brings acid rather than aroma.

Fix: Balance the sourness with a little palm sugar and more coconut milk or stock, then stir in some finely grated lime zest to bring back some citrus fragrance.

Are makrut lime leaves the same as kaffir lime leaves?

Yes, they are the same leaf from the same tree, Citrus hystrix. Makrut is the Thai name and is now preferred in Australia, while kaffir is the older name still seen on some UK, US and Canadian labels and in older recipes.

Can I leave lime leaves out of a Thai curry?

You can, and the curry will still work, but it will lose the sharp lime-floral perfume that lifts the coconut milk. If you have no leaves, a little lime zest stirred in at the end brings back some of that citrus brightness.

Can I freeze makrut lime leaves?

Yes, and freezing keeps their aroma far better than drying. Lay them flat in a zip-lock bag, squeeze out the air and use them straight from frozen in curries and soups, or shred them while still frozen for stir-fries.

Do you eat the lime leaves in a curry or tom yum?

Whole or torn leaves are usually left on the side of the plate because they are tough and leathery after simmering. Leaves shredded hair-fine are meant to be eaten, which is why they are used that way in salads, larb and fish cakes.

How many dried lime leaves equal one fresh leaf?

Use about 2 dried leaves for every fresh leaf. Tear them and give them at least 15 minutes of simmering so they release their aroma, then remove them before serving.

How do I shred makrut lime leaves finely?

Pull out or cut away the tough central vein, stack a few leaves, roll them tightly and slice across the roll as thinly as you can with a sharp knife. The finer the shreds, the more pleasant they are to eat raw.