MAKRUT LIME RECIPES

Steps:

• Trim off about 1/2 inch from the root end of 1 lemongrass stalk and 2/3 off the top. Peel off and discard the tough outer leaves until you reach the smooth and pale inner leaves. Cut this portion into 1-inch lengths and smash the pieces with a heavy object until they split. Use the heavy object to also bruise 5 fresh makrut lime leaves, then tear each leaf into about 8 pieces.
• Place the lemongrass, makrut lime leaves, and 1 quart unsalted chicken stock or low-sodium chicken broth in a medium pot or large saucepan. Bring it to a boil. Reduce heat to medium and simmer for 5 minutes. The lemongrass and lime leaves will be very fragrant. Meanwhile, cut 8 ounces oyster mushrooms into bite-sized pieces and juice 2 limes until you have 1/4 cup juice.
• Remove and the discard the lemongrass and lime leaves. Add the mushrooms, 8 ounces peeled and deveined large or jumbo shrimp, 2 tablespoons nam prik pao paste, and 2 tablespoons fish sauce. Simmer until the shrimp turn opaque, about 2 minutes. Remove the pot from the heat.
• Trim the stems from 3 Thai chiles. Add the chiles and lime juice to the pot and stir to combine. Sprinkle 1/4 cup fresh cilantro leaves on top just before serving. Warn your guests the chilies are there to add flavor and spice, and that they probably don’t want to eat the chilies whole (or remove them before serving).

Steps:

• In a heavy bottomed pot, heat the 3 tablespoons of the thick coconut cream to high for about 1 minute. When the cream starts to sizzle, stir in the curry paste into the cream like building a roux. Add the onion and half of the makrut lime leaf chiffonade. Stir-fry the paste until the paste starts to thicken, dry out, and become fragrant, about 1 minute. If the curry starts to sputter, add a small amount of coconut milk to keep the paste moving. Cook the paste until it has the consistency of peanut butter.
• Stir in the remaining coconut milk into the curry paste. Increase the heat to high until you reach a full rolling boil. Allow the curry to boil until it reduces by about 25% or coats the back of a wooden spoon, 10 to 15 minutes. 
• Reduce the heat to a simmer. Add the chicken, tamarind paste, fish sauce and sugar. When the chicken is about halfway cooked, about 5 minutes, add the bell pepper and zucchini. Let simmer until the chicken is cooked through, about 5 minutes. Add the bamboo shoots and Thai basil leaves. Taste and adjust seasoning. Serve immediately over jasmine rice and garnish with a few ribbons of the remaining makrut lime leaf.