• If you prefer, you can use the grated zest of 1 lime instead of kaffir lime leaves. * • For a Thai red curry and orange dressing, combine 1½ tablespoons vegetable oil, 1½ tablespoons light soy sauce, 1 tablespoon light brown sugar, 1 teaspoon Thai red curry paste, ½ teaspoon grated orange zest and 2 tablespoons orange juice.