Source: Food.com
By KitchenManiac

Ingredients:
4 kaffir lime leaves , shredded finely
2 tablespoons lime juice
2 tablespoons grated ginger
2 teaspoons sesame oil
2 teaspoons chili oil
4 (185 g) salmon fillets
4 limes , halved
salad greens , to serve

Prep Time: 2 mins
Cook Time: 5 mins
Total Time: 7 mins

Directions:
1. Combine lime leaves, lime juice, ginger and sesame and chilli oils, and pour over salmon.
2. Allow salmon to marinate for at least 10 minutes (longer would be better).
3. Place salmon and limes, flesh side down, on preheated hot grill and cook for 1 minute on each side or until they are cooked to your liking.
4. Serve salmon and grilled limes with salad greens tossed in a light lemon dressing.

Servings: 4

Source: Adapted from Food.com
By ratherbeswimmin'

Ingredients:
1 tablespoon fish sauce
1 teaspoon agave syrup
2 tablespoons light soy sauce
1 lime, juice of
4 tablespoons sunflower oil
1 ¼ lbs boneless skinless chicken breasts , cut into strips
1 large eggplant , cut into small bite-sized pieces
4 garlic cloves , chopped
1 mildly hot long red chile , seeded and thinly sliced into rounds
4 kaffir lime leaves , shredded
salt
purple basil leaves

Prep Time: 45 mins
Cook Time: 15 mins
Total Time: 1 hr

Directions:
1. In a small bowl, mix the fish sauce, agave syrup, soy sauce, and lime juice; set aside.
2. Heat a wok until hot; add half of the oil, then add the chicken; stir-fry until golden and cooked through, 3-4 minutes; remove from the wok using a slotted spoon; drain on paper towels and set aside.
3. Heat the remaining oil in the wok; toss in the eggplant; stir-fry until golden and tender,5-6 minutes; remove from wok, drain on paper towels and set aside.
4. Add garlic, chili, and lime leaves to the wok; stir-fry 30 seconds, then return the chicken and eggplant to the wok, followed by the fish sauce mixture.
5. Cook over medium heat, stirring until the sauce has reduced and thickened.
6. Season to taste with salt and serve topped with basil leaves.

Servings: 4

Source: Adapted from Food.com
By KitchenManiac

Ingredients:
30 ounces sirloin steaks , trimmed (rump or fillet)
7 ounces salad greens (any kind)
2 small red onions , finely sliced
10 kaffir lime leaves , shredded
3 large mild red chilies , seeded and shredded (can add more if you like a BIG punch)
2/3 cup cilantro leaf (coriander)
2/3 cup mint leaf
2/3 cup basil leaves

DRESSING
1 teaspoon soya sauce
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons agave syrup

Prep Time: 15 mins
Cook Time: 0 mins
Total Time: 15 mins

Directions:
1. Brush the beef with a little oil and char-grill, barbecue, or pan-fry till cooked to your liking.
2. (I recommend medium rare for this recipe, if you can handle a little blood.) Set aside for five minutes and slice it thinly.
3. Place salad greens, onions, kaffir lime leaves, chili, cilantro, mint and basil into a salad bowl and toss lightly.
4. To make the dressing, combine the soy sauce, fish sauce, lime juice and agave syrup.
5. Stir the dressing well.
6. Place the beef on the salad and pour over the dressing.
7. Serve immediately.

Servings: 4

Source: Food.com
By Pets'R'us

Ingredients:
2 lbs stewing beef or 2 lbs pork , 1 inch cubes
2 tablespoons vegetable oil or 2 tablespoons peanut oil
6 large garlic cloves
2 large onions , roughly chopped
1 tablespoon ground coriander
1 tablespoon ground cumin
1 piece peeled gingerroot , approx 2 inches
½ cup ketjap manis (sweet soy)
½ cup vegetable stock or ½ cup chicken stock or ½ cup beef stock
2 green chilies , deseeded and roughly chopped
1 tablespoon sambal oelek
2 kaffir lime leaves (fresh or dried)

Prep Time: 30 mins
Cook Time: 8 hrs
Total Time: 8 hrs 30 mins

Directions:
1. Put all ingredients in your food-processor except the meat, oil and the lime leaves.
2. Process until almost like a paste.
3. Heat the oil in a large frying pan and fry the onion mixture on medium heat for approx 5 minutes.
4. Turn up the heat and add the meat, stir and fry for another 5 minutes.
5. Transfer to the crock pot, add the lime leaves and cook on low for 6 to 8 hours, depending on your crock pot.
6. When done taste and add more sambal if desired.

Servings: 4-6

Source: Food.com
By Aariq Skought
 
Ingredients:
4 cups vegetable broth
2 stalks lemongrass , peeled and cut into 4 inch pieces
3 fresh kaffir lime leaves (optional)
1 teaspoon vegetable oil
2 teaspoons minced garlic
1 teaspoon peeled minced fresh ginger
2 teaspoons roasted chili paste
1 ½ cups choppedoyster mushrooms or 1 ½ cups white mushrooms
2 tablespoons fresh lime juice
2 tablespoons fish sauce or 2 tablespoons soy sauce
¾ cup finely chopped tomato
1 tablespoon minced fresh cilantro
2 -3 small hot green chili peppers , seeded and halved (optional)
rice noodles

Prep Time: 10 mins
Cook Time: 6 mins
Total Time: 16 mins

Directions:
1. In medium saucepan, heat vegetable broth to a simmer with lemongrass and lime leaves if desired.
2. In small skillet, heat oil over medium-high heat.
3. Add garlic and ginger, and cook, stirring often, about 30 seconds.
4. When broth has simmered for 5 minutes, remove lemongrass and lime leaves and discard.
5. Add cooked garlic and ginger to broth.
6. Return broth to a boil, and stir in chile paste and mushrooms.
7. Cook until mushrooms have wilted, about 30 seconds, then stir in lime juice and fish sauce.
8. Remove from heat, and ladle soup into small bowls along with your favorite rice noodles.
9. Top each bowl with chopped tomatoes, cilantro and a pinch of hot green chiles if you want it really really spicy.
10. Alternatively, tomatoes and chiles can be mixed together and placed in small serving bowl for people to help themselves (this way people can make it as spicy as they want).
11. For Vegetarian/Vegan omit the fish sauce and use the soy.

Servings: 4