sinder That's great that you can get a kaffir lime plant there, and so cheap, for that size! As I said, they are easy to grow, and I only have mine sitting in front of a south facing window, with no extra light needed. They are inside about half of the year here - as soon as it's hinting to get into the 30s, I bring them inside, though I have read that they can withstand a slight frost. And when my peppers go out to plant, they go out - when it's in the 50s for good, but that's because I'm usually doing that when my curry tree goes out, and it likes it warmer.
Early on, you probably would only need about a 5 or 6 gal pot, and I've found those fabric "self pruning" pots work well with these. I use a mix of peat and coir, plus about 15% work castings, and about 25% perlite, to help it drain well. For fertilizing, I use some of the hydroponics nutrients I have for vegetative growth, but you can use anything that is higher in N, which you probably have from growing the basils. Or maybe you could use one of those organic citrus fertilizers, if they have those there. Something I always have to do, which you probably do, too, growing indoors - water it initially with some
Bt israelensis, to prevent fungus gnats! Since you will want to be keeping this moist, and not drying out (if leaves drop, you know it needs water!), I assume those little things can show up in your area. If you can't find the liquid, grind up some of those mosquito dunks - I assume they have those there - and mix about 1/4 of one in the surface 2 inches or so of the pot.
These things start growing incredibly fast, but it will be at least 3 years, maybe more, in the beginning, that they will need re-potted, and I didn't put them in larger pots until maybe 6 or 7 years, when I got 7 gal pots. When re-potting, they need to be root-pruned, some early on, but a lot when they get older. Some people feel squirmish about cutting all those roots out, but after this, just like when I trim up top, the plants get incredible new growth on them!
The only pest I've had with these, and I think it is due to the stress from when I hadn't re-potted them (and the curry tree, at the same time) in time, and they were horribly rootbound, was
scale, which I watch for on the undersides of the leaves. Now, I also watch for ants - as with aphids, ants "farm" scale insects, for the honeydew they secrete. Before bringing them indoors, I spray the plants and the soil with neem oil, then the soil with some "orange oil" - an organic spray, which I don't spray on the leaves, as I've had them burn from it. But this seems to get rid of things that got into the soil, in the course of the summer.
I think Norway is where my Dad's family came from originally - that sounds like his way of eating! lol In his later years he started trying different foods, but only because he and Mom went out to eat all the time! Only so much I could do!
My favorite Malaysian cookbook (as well as that of Singapore and Indonesia) is
Cradle Of Flavor, by James Oseland. This is the book that got me growing lemon basil, as well as curry leaves! One unusual thing about most Malaysian food - instead of fish sauce, their source for this umami flavor is shrimp paste. Some people I've known had a hard time cooking with it, but always ate the foods I made with it! It's also used in Thai curry pastes, and when a friend substituted anchovy paste, it was good, but not as good as curry paste with the shrimp paste.
Google
Malaysian lemon basil and you'll get some recipes with the lemon basil - you'll have to go through them, of course, to find the best sounding ones! Good luck!