Kaffir leaves make up part of a South East Asian bouquet garni, often paired with ginger and lemongrass. They work well alongside other Thai flavours such as galangal, chillies, ginger and shallots.
The leaves' verdant, citric flavours work beautifully with fish dishes, as demonstrated by Murchison's Bream with galangal broth or Rankin's Thai-style haddock in a bag, as well as shellfish recipes like Ainsworth's Mussel broth, and greens like pak choi or pickled cucumber.
As with lemon and lime, the kaffir leaves also work in a sweet context alongside flavours like coconut, cardamom and papaya. They can also be infused into sugar syrups - perfect for gin cocktails, or with a local spirit like sugar cane Mekhong.