The Best Substitutes for Curry Leaves in Recipes
You have chopped the onions. You have measured out your spices. The oil is heating up in the pan and the smell of garlic is starting to fill the kitchen. You reach into the fridge to grab that bunch of fresh curry leaves, and you have none.
We have all been there. It is one of the most frustrating moments in cooking. You are ready to make a delicious curry, but you are missing that one key ingredient that gives the dish its distinct flavour. You might be tempted to just leave them out, but you know the final dish won’t be quite the same.
Curry leaves are special. They have a very unique taste that is hard to copy. They are citrusy, slightly bitter, and have a lovely nutty aroma when you fry them. In many South Indian and Sri Lankan dishes, they are not just a garnish. They are the backbone of the flavour.
While nothing is exactly the same as the real thing, there are several ingredients you likely have in your kitchen right now that can save your dinner.
What Do Curry Leaves Actually Taste Like?
Before we start looking for swaps, it helps to understand what we are trying to replace. If you know the job the ingredient is doing, you can find the right person (or herb) to fill the vacancy.
Curry leaves come from the sweet neem tree, which is scientifically known as Murraya koenigii. Despite the name, they do not taste like curry powder. This is a very common mistake people make. Curry powder is a mix of spices like turmeric, cumin, and coriander. Curry leaves are a fresh herb.
The flavour of a fresh curry leaf is complex. It is aromatic and smells a bit like lemon or tangerine, but with a savoury, toasted edge. When you put them in hot oil, they crisp up and release a nutty and smoky taste. This process is often called “tempering” or “tadka” in Indian cooking.
Because the flavour is a mix of citrus and savoury, we often need to mix two ingredients together to get a good substitute.
The Best Curry Leaf Substitutes
Here are the best options to use when you are in a pinch. I have ranked them by how close they get to the real flavour.
1. Lemon Zest and Basil
This is widely considered the best kitchen hack for replicating curry leaves. Since curry leaves have a strong citrus note, lemon zest provides that sharp, fresh kick. The basil provides the herbal, savoury note that lemon zest lacks on its own.
How to use it:
You will need a fresh lemon and some fresh basil leaves. Use a grater to take just the yellow skin off the lemon. Be careful not to grate the white part underneath, as that is very bitter. Finely chop your basil leaves.
Mix them together. A good rule of thumb is to use one teaspoon of lemon zest mixed with a few chopped basil leaves to replace about 8 to 10 curry leaves.
When to add it:
Do not add this into hot oil at the start of cooking like you would with curry leaves. Basil will burn and lose its flavour instantly. Instead, stir this mixture into your curry right at the end, just before you serve it. This keeps the smell fresh and bright.
2. Kaffir Lime Leaves
If you cook a lot of Thai food, you might have these in your freezer or fridge. Kaffir lime leaves (also known as Makrut lime leaves) are very strong and citrusy. They are quite similar to curry leaves in texture and shape, but they are much tougher.
They share that same family of citrus flavours. However, Kaffir lime leaves are much stronger. They pack a serious punch, so you need to be careful with quantities.
How to use it:
Use fewer leaves than the recipe calls for. If the recipe says use 10 curry leaves, use about 3 or 4 Kaffir lime leaves. Since they are tough to eat, you can either bruise them (crush them in your hand) and drop them in whole, then fish them out later. Or, you can slice them extremely thinly and leave them in.
When to add it:
You can add these while the curry is simmering. They need a bit of time and heat to release their oils into the sauce.
3. Lime Zest
If you do not have basil or Kaffir lime leaves, simple lime zest is a decent backup. It is closer to the taste of curry leaves than lemon zest is because it is a bit more aromatic and floral.
It mimics the fresh top notes of the curry leaf perfectly. It does lack the nutty, toasted background flavour, but in a rich sauce with lots of other spices, you might not even notice the difference.
How to use it:
Just like with the lemon zest, grate the green skin of the lime. Use about half a teaspoon of zest to replace a sprig of curry leaves.
When to add it:
Add this at the end of cooking. If you fry lime zest at the start, it can turn bitter and burnt. Stir it in just before you take the pan off the heat.
4. Bay Leaves
Visually, bay leaves look the most like curry leaves. This leads a lot of people to think they are the same thing. They are not. Bay leaves are more savoury and have a smell like pine and eucalyptus. They lack the citrus punch entirely.
However, bay leaves are good at adding a deep, background flavour to soups and stews. If you are making a heavy meat curry or a slow-cooked lentil dish, a bay leaf is better than nothing. It adds a layer of complexity, even if it is a different flavour profile.
How to use it:
One dried bay leaf is usually enough for a pot of curry. Fresh bay leaves are stronger, so use them sparingly.
When to add it:
Add the bay leaf at the start of cooking, when you are frying your onions and spices. It needs a long time to soften and release its flavour. Remember to take it out before you serve the food, as they are very hard and sharp to chew on.
5. Lemon Balm
Lemon balm is a herb that grows like a weed in many British gardens. It is part of the mint family but smells strongly of lemon.
Because it is a soft, fresh herb with a citrus smell, it works quite well as a swap. It is milder than curry leaves, so you might need to use a fair bit of it.
How to use it:
Chop the leaves roughly. Use about twice as many lemon balm leaves as you would curry leaves.
When to add it:
Like basil, this is a soft herb. Do not fry it. Stir it in at the very end or sprinkle it on top as a garnish.
6. Fresh Coriander (Cilantro)
This is the most common herb used in Indian cooking. Most recipes will ask for coriander and curry leaves. If you have run out of curry leaves, adding extra coriander is a safe bet.
It does not taste like a curry leaf. Coriander is fresh, grassy, and floral. But, it provides a burst of fresh green flavour that lifts the dish. If you leave out the curry leaves, the dish might feel a bit “heavy.” Coriander helps to lighten it back up.
How to use it:
Chop the stalks and the leaves. The stalks actually have more flavour than the leaves.
When to add it:
You can fry the chopped stalks at the start of cooking with your onions. Then, use the leafy parts to garnish the top of the dish at the end. This gives you two layers of flavour.
What NOT To Use
When you are rushing around the kitchen, you might be tempted to grab anything that has the word “curry” on it. Please stop.
Do not use Curry Powder.
I mentioned this earlier, but it is worth saying again. Curry powder is a spice blend. Adding a spoonful of yellow powder will change the texture and taste of your dish completely. It will not add freshness. It will just make your sauce thicker and spicier.
Do not use Dried Curry Leaves (unless you have to).
You can buy dried curry leaves in jars in the spice aisle of the supermarket. Honestly, they are not great. Most of the flavour in a curry leaf comes from the fresh oils. When they are dried, they lose almost all of their citrus and nutty taste. They end up tasting a bit like dusty dried grass.
If dried leaves are your only option, you will need to use double or triple the amount to get any flavour out of them. But usually, you are better off using the lemon zest and basil trick mentioned above.
How to Store Curry Leaves for Next Time
The best way to avoid this problem in the future is to make sure you always have a stash on hand. Fresh curry leaves can be hard to find. You usually have to go to an Asian grocery store or a large supermarket to find them.
When you do find them, buy two or three bunches. They freeze incredibly well.
To freeze them:
- Take the leaves off the tough stems.
- Wash them gently and dry them thoroughly with a paper towel. They need to be bone dry.
- Put them in a ziplock bag or a small tub.
- Throw them in the freezer.
They will keep their flavour for months. When you want to cook, you do not even need to defrost them. Just throw the frozen leaves straight into the hot oil. They will sizzle and crisp up just like fresh ones.
Growing Your Own Curry Leaf Plant
If you want to be really self-sufficient, you can try growing your own plant. It is possible to grow Murraya koenigii in the UK, but it needs a lot of love.
It is a tropical plant, so it hates the cold. You cannot plant it in the ground in your garden. It needs to be in a pot on a sunny windowsill. It needs lots of light and warmth. In the winter, it will likely drop some leaves and look a bit sad, but it should bounce back in the spring.
Having your own plant means you can just pluck fresh leaves whenever you need them. It also makes your kitchen smell lovely.
Frequently Asked Questions
Here are some common questions people ask when they are stuck without this ingredient.
Can I use basil instead of curry leaves?
Yes, you can. Basil on its own is a bit too sweet and peppery, but it works. It works much better if you mix it with a little bit of lemon or lime zest to get that citrus note back.
Are curry leaves the same as bay leaves?
No, they are totally different. Bay leaves are large, stiff, and savoury. Curry leaves are small, soft, and citrusy. They look a bit similar, but they taste nothing alike. You can use a bay leaf in a stew, but it will not give you the same taste.
Can I leave curry leaves out of the recipe?
Yes. If you do not have any of the substitutes mentioned above, just leave them out. The dish will still taste good. It might lack a little bit of depth, but it will not be ruined. Do not let one missing herb stop you from cooking a healthy meal.
Where can I buy fresh curry leaves in the UK?
Your best bet is a local Asian grocer or corner shop. They usually sell big bags of them for a very low price. Some large supermarkets like Tesco, Sainsbury’s, or Waitrose sell small packets in the fresh herb section, but they can be expensive. You can also order fresh leaves online.
Is there a substitute for dried curry leaves?
If a recipe calls for dried leaves, you can use fresh ones (use half the amount). If you need a substitute for dried leaves, use a pinch of lime zest. To be honest, dried curry leaves have so little flavour that leaving them out makes almost no difference.
Summary
Cooking should be fun, not stressful. We all run out of ingredients sometimes. It is part of the adventure of making food at home.
While nothing perfectly mimics the unique, smoky, citrusy taste of a fresh curry leaf, you have plenty of options. A bit of lemon zest and basil is your best friend here. It brings freshness and brightness that can trick your tastebuds.
Remember, recipes are just guides. They are not strict rules. If you swap an ingredient, you might even discover a new flavour combination that you like even better.
