Fresh Curry Leaves
Curry Leaves can be identified by their pear-shaped deep shiny green colour and slightly serrated edges. Very much like small bay leaves. The underside of the leave is however a little paler in colour. The small curry tree from which the leaves are derived, grows to a height of around six metres and is a type of hardwood indigenous to India and Sri Lanka but later introduced to Malaysia and Thailand. They now grow extensively in the rich tropical regions all around South East Asia.
The fresh leaves have a rather intriguing warm charismatic fragrance with a hint of green pepper and tangerine and when bruised the full aromatic extract comes into play. When added to Thai curry dishes they infuse a distinctive taste sensation that can only described as genuinely delicious. Dried curry leaves on the other hand, tend to lose their fragrance rapidly.
There is a possibility you may have to purchase the fresh and dry variety of curry leaf from an oriental bazaar or store as you may not find any in a western shop or supermarket. Fresh leaves will keep for several days in the vegetable compartment of your refrigerator providing you wrap them up carefully. This will prevent their distinctive flavour being transferred to other items. Alternatively open-freeze the leaves and then transfer them to a plastic container. Because dried leaves do not have as good a taste, look out for vacuum-packed ones as they have better colour and flavour.
Dried Curry Leaves