We are lucky enough to be able to grow both Kaffir Lime trees and Thai Chilli Pepper bushes.
The lime tree survives our mild frosts in winter, the soggy, soggy winter rains and the parching dry summers we often get with, I have to admit, very little care or attention from us.
The Thai Chilli bush lives in the greenhouse just to get it through the nasty weather. Even if I didn't use the chillies in any cooking I think I would still grow this plant. It is sooooooooo pretty, especially when there are a mass of chillies all at different degrees of ripeness - it's a great rival to many flowering displays.
My Thai Chilli Sauce recipe makes use of both my plants and the garlic that we also grow. It's got a tang, a sweetness and then a heat that kicks in as it slides down. Great as a dipping sauce for fish, prawns and even marinating beef strips.
In a bowl mix together:
2 Tbsp fish sauce
squeezed contents from 1/2 a kaffir lime
1 large garlic clove crushed
a few very thin strips of kaffir lime leaf
a few shavings of kaffir rind
2 minced fresh Thai chillies
1 small spring onnion finely sliced
3 tsp apple cider vinegar
1 tsp sugar
Enjoy!
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