Kaffir lime leaves. And I came across this the other day... Set of Fresh Kaffir Lime Leaves, Lemon Grass, Galangal, Thai Chili which are the harder to find ingredients if one is not near an Asian supermarket. The only thing I add to these is some ginger root.

I take about 3 slices of the galangal, 3 slices of ginger root, about 4-5 inches of the lemon grass stalks smashed and sliced in halves, some of the leaves (tear out stem and tear in half again) and simmer in the fatty portion on top of the coconut milk can on a low-medium low until the coconut fat starts to reduce and if have the patience, until the coconut milk starts to separate from the fat.. then I'll add in the paste and simmer right quick then get into the curry as normal.

I'll use the same mixture of aromatics in my jasmine rice to infuse the flavors (don't forget the salt!) which is always a nice kicked up way to do rice.

Amazon also has the kaffir lime leaves dried, which I find are fine. I've dried out my surplus since my market sells like a pack of 50 for like 3 bucks and I can't always use that much as I mainly cook for myself, so I let it dry and it's fine - like a bay leave.

Annnnd another thing I do.... I'll use the same aromatics and make stock for my Asian recipes though I'll add in some scallions and garlic (sometimes mushrooms but sometimes they can give a weird flavor to the stock, like too earthy) and I'll add to rice... and curry... so I'm really getting those flavors!