My kaffir lime tree has a story. I ordered this plant from a Florida citrus nursery about 15 years ago while still living in a suburb of New York City. Its home was a pot that got bigger and bigger to accommodate the growing plant. It stayed indoors except for the short Northeast summers. We retired and moved to Florida in 2012, this kafir plant came with us. It is now permanently planted in the garden. My kaffir lime tree has come home.
For years, this plant has provided our kitchen with the leaves for flavoring some of the Asian dishes we enjoy. I just love the fresh smell of kaffir lime.
- 1 lb shrimps, head-on
- 1 lb Asian long beans, cut about 2-3 inches long, or substitute the regular green beans.
- 1 small red onion, sliced
- 1 T minced garlic
- 5 pieces kaffir lime leaves, chiffonade
- 1 can of coconut milk
- 3 T Fish sauce, add more to suit your salty palate. Substitute salt if preferred.
- ¼ C white vinegar
- 1 T oil
- Using a kitchen shear, cut the shrimp’s whiskers.
- Heat a pan. Add oil. Sauté garlic until light brown. Add the sliced onions and Kaffir lime chiffonade. Cook until the onions become translucent.
- Add the beans. Pour the vinegar. Stir, cover the pan and cook for 2-3 minutes.
- Add the shrimps, fish sauce and coconut milk.
- Make sure the shrimps are covered with coconut milk. Cook until most of the coconut milk is absorbed or oil is rendered. This may take about 10 minutes. Check occasionally to prevent sticking on the bottom of the pan.
- Serve with steamed rice.