This crunchy pork neck is addictive. It's wonderfully fragrant because the meat is fried with Thai basil leaves, which become crisp and delicate. Kaffir lime leaves are double leaves - a larger ...

5. Cook on slow fire for some time and then mix in the lemon grass and kaffir lime leaves. 6. Once the chicken is done, stir in the chillies and Thai basil leaves, bring to a boil and serve hot.

Add the stock, coconut milk, brussels sprouts, kaffir lime leaves, palm sugar and fish sauce, half the basil leaves and pounded red chilli. Stir constantly on a medium heat until the sauce boils ...

Simmer for 8-10 minutes, or until the vegetables are tender. - Stir in the fish sauce, sugar, and torn kaffir lime leaves (if using). 6. Finish with Thai Basil: - Turn off the heat and stir in the ...