Galangal is a root from the ginger family that looks a bit like a knobbly Jerusalem artichoke. It is widely used in South-East Asian cuisine, particularly Thai cookery and is an important ingredient in Thai curry pastes. It can be bought as fresh root, dried root or dried, ground powder.
Chicken Thai red curry
Thai coconut-chilli prawns
Tom yum soup
Thai fish cakes with a honey and cucumber dip
Green curry paste
Galangal stores well wrapped in cling film in the larder or fridge for about a week.
Use the fresh root as you would ginger, peeling and either grating or chopping it finely.
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