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Galangal is a close relation of root ginger, galangal is a popular flavouring ingredient in south east Asian recipes. It has a similar knobbly appearance and flavour to fresh ginger although it is more pungent and spicier. When buying choose a fresh-looking root with unblemished skin.


How To Use Galangal

Galangal can be included in curries and stir-fries where a spicy, ginger flavour is required. It is particularly popular in chicken and fish dishes and can be pounded with lemon grass, garlic and chilli to make curry paste.

How To Prepare Galangal

Galangal is prepared in the same way as root ginger, it needs to be peeled and then finely sliced, chopped or grated before cooking.

How To Cook Galangal

Galangal is usually stir-fried with other ingredients such as onion, garlic and chillies. To fry, heat 1 tbsp oil in a frying pan and stir-fry for 2-3 minutes.

How To Store Galangal

Keep in the fridge for up to 2 weeks.

The information and images for this article have come from It provides full information on all the main vegetables available on the UK market including nutritional information and delicious recipes. The site is a service provided by Mack Vegetables, one of the largest and most successful suppliers of fresh vegetables in the UK, serving a wide range of customers from caterers to major multiples. You can find out more about Mack by visiting the website at