Last night I tried using kaffir lime leaves for the first time. The recipe was basically a combination of stir fried peppers and Chinese broccoli, ginger and onion with a green curry paste. The recipe called for the lime leaves to be fresh and torn into pieces. The leaves seemed tough so I pulsed them in a food processor rather than tearing them but, although they gave the dish a very good flavor (sort of like a more pungent lemongrass) , they were very tough and inedible.
I checked out the EPI site and there are several dishes including kaffir lime leaves used much like this.
Are the leaves too old? Are there more tender lime leaves just like there are more tender parts of the lemongrass stalk?
I have a lot of leaves leftover. Any suggestions?