About this crop
A sharp, piney, citrusy rhizome related to ginger and central to Thai and wider Southeast Asian cooking. Growability: frost-impossible for field culture in the Northeast; container-grown and overwintered indoors, otherwise sourced wholesale.
Health information for this food is under review. Reviewed claims will include their sources and limits.
Traditional uses
Distinct from ginger, sharper.
How to prepare
Essential to Tom Kha Gai (coconut galangal soup) and many curry pastes; sliced and simmered to infuse broths, then usually left in as an aromatic rather than eaten.
Recipe ideas
Share how you use GalangalTom Kha Gai; galangal in red curry paste.