Fresh Galangal, 500g

Fresh Galangal: Aromatic Flavour and Firm Texture!

Fresh galangal, a close relative of ginger, is a staple in Southeast Asian cuisine. This exotic vegetable is known for its citrusy, peppery flavour with hints of pine. Its aroma is sharp and invigorating, while its taste delivers a unique balance of spiciness and warmth. Unlike ginger, galangal has a firmer texture and is less fibrous, making it best suited for slicing, crushing or grating. When cooked, it infuses dishes with an exotic, fragrant depth that's instantly recognisable.

Cooking Suggestions: How to Cook Galangal

• Slicing: Add thin slices to broths, soups or stews for an aromatic infusion.
• Grating: Grate into marinades, curry pastes or stir-fries for a concentrated flavour.
• Smashing: Lightly smash chunks before adding them to soups for maximum flavour release.
• Simmering: Simmer in coconut milk-based dishes like curries for a creamy, fragrant base.
• Stir-frying: Incorporate finely minced galangal for a burst of aroma and spice.

Serving Suggestions: What to Pair Galangal With

• Soups: Use in tom kha (Thai coconut soup) or tom yum for authentic flavours.
• Seafood: Combine with prawns, fish or squid to enhance their natural sweetness.
• Citrus: Pair with lime juice, lemongrass and kaffir lime leaves for a zesty profile.
• Coconut milk: Balance its sharpness with the creamy richness of coconut-based dishes.
• Herbs: Combine with Thai basil, cilantro or mint for fresh, aromatic layers.

Origin: Thailand

Weight: 500g

Storage: Keep refrigerated.

Shelf life: 3 days from delivery.

Cooking suggestions: Slicing (broths, soups, stews), grating (marinades, curry pastes, stir-fires), smashing (chunks for soups), simmering (coconut milk-based dishes like curry) or stir-frying for a nice aroma and spice.

Serving suggestions: Use in coconut milk-based soups (Thai coconut soups, tom yum) or pair with seafood (prawn, fish, squid). Serve with citrus (lime, lemongrass, kaffir lime leaves) or mix with herbs (Thai basil, cilantro, mint).