BBC

Galangal recipes

Galangal

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.

Storage

Galangal stores well wrapped in cling film in the larder or fridge for about a week.

Preparation

Use the fresh root as you would ginger, peeling and either grating or chopping it finely.

On this page

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

See more ginger recipes