How should I use lime leaves when making Thai green curry?

Question

When making Thai green curry should the fresh lime leaves be torn in to big pieces and then taken out when ready or shredded so that they can be eaten ?

I have found that when I shred them they never quite break down enough to be enjoyable so I am wondering if they are like bay leaves and are only to be used to impart their flavor and not really to be eaten.

Answer 1

Kaffir Lime Leaves are using in Thai and Indian cooking in two ways:

1. They may be added whole to a recipe (such as a soup) and behave like bay leaves; diners take them out and don't eat them.
2. They can be ground fine as part of a spice paste and make the flavoring base for the recipe.

There are a few recipes which use slivered kaffir lime leaves, but they are extremely fibrous and can't really be eaten unless ground down to a paste.

Answer 2

In Thai recipes, basil is thinly sliced or shredded and works well to integrate nicely with the thick stock of a curry or peanut sauce. However, although (kaffir) lime leaves are frequently shredded finely and used in Tod Mun, typically, lime leaf usage in simmering stocks is more akin to lemongrass and bay leaves than basil (typically I simmer then in the sauce with a tea bag). One tip I have seen repeated that does not apply to those two, however, is to bruise the leaf prior to immersion.