By Elly McCausland on 13.05.13

Guest Contributor

2 responses to “Cambodian Aubergine Curry”

  1. Grace says:

    This looks great and I have an unopened jar of dried kaffir lime leaves that I’ve been waiting to use! I was wondering if you would substitute 10 dried leaves for the fresh ones? Because I don’t think there are even 10 in the jar!

  2. Elly says:

    I’d just chuck them all in – you can never have too much lime leaf! Add some fresh lime zest too though.

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