How should I use lime leaves when making Thai green curry?
Kaffir Lime Leaves are using in Thai and Indian cooking in two ways:


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.
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.