177 lime leaf recipes

Authentic Thai red curry with homemade paste, coconut milk, and crisp-tender vegetables. A fragrant, spicy vegetarian stir fry served over jasmine rice.

A spiced oil made with carrots, sweet bell peppers and red pepper flakes that can really spice up pasta or steamed vegetables.

Delicious and nutritious wraps are perfect party food especially when you have vegetarian friends or family members showing up.

A bright, zesty bulgur salad dressed with lime juice, cumin, and oregano, tossed with red bell pepper, scallions, and fresh parsley. Vegetarian, diabetic-friendly, and refreshing.

Laksa gets a bad rap in Singapore because of the addition of coconut cream. However, coconut oil is actually a superfood, containing important compounds that enhance immunity and protect against digestive system disorders. In particular, coconuts are rich in lauric acid, which is known for being antiviral, antibacterial and antifungal, and boosts the immune system. Choose virgin coconut oil and coconut products that have no questionable ingredients added to them.

Light linguine tossed in a tarragon-shallot sauce with thinly sliced sea scallops and tender asparagus. A spa-cuisine pasta that delivers restaurant flavor without the heavy cream.

Grilled sea bass over citrus couscous with a reduced orange-onion sauce, coriander and a hit of Tabasco. Bright Mediterranean-style seafood dinner.

Quinoa salpicon salad tossed with fresh cucumber, tomato, mint, and parsley in a zesty lime-chile vinaigrette. A bright, protein-rich Latin American side dish served cold.

Seeni sambol is a sweet-savory Sri Lankan onion sauce with deep-fried golden onions simmered in tamarind coconut milk with Maldive fish, cardamom, and chili. Addictive on everything from rice to bread.

A light, refreshing and uber-healthy take on traditional Thai green curry. You can adjust the amount of chilli you add based on how hot you prefer the curry. Serve with black or brown rice (or mixture of the two).

Thai mushroom satay with Chinese mushrooms spiral-cut onto skewers, marinated in lemongrass and galangal, grilled and served with a rich coconut peanut sauce.

A whole fish baked Cuban-style on a bed of sauteed onions and peppers, rubbed with a garlic-oregano paste and bathed in tomato puree, lime juice, and white wine. Feeds 6 in under 80 minutes.

Filipino mechado: braised beef with potatoes, carrots, lime, soy, and tomato sauce. Classic Spanish-influenced Filipino comfort food, sliced and served with sauce.

Lima bean salad with diced tomatoes in a red wine vinegar and olive oil dressing with maple sugar and dry mustard. A simple, hearty bean salad served chilled.

Herb-roasted beef tenderloin with rosemary, garlic, cumin, and oregano. Roasted high and fast at 400F (200C), then paired with a bright roasted red pepper and papaya relish.

Smoky chipotle black bean soup built from dried beans, cumin, oregano, and a bruised-cilantro bouquet. Finished with sherry, lime, and part-pureed for creamy-chunky texture.