Keep galangal ready for the next Thai recipe
Dried galangal gives you the piney, peppery character of this classic Southeast Asian rhizome in a shelf-stable form. Add pieces to tom yum, tom kha, curry pastes, broths or braised dishes when fresh galangal is difficult to find.
The dried pieces benefit from time in liquid. Soak before pounding for a paste, or simmer directly in soups and remove the fibrous pieces before serving.
Ingredients
Dried galangal root pieces.
How to use
Rinse if desired. Soak to soften before grinding, or add directly to soups and broths and remove before serving. Use according to your recipe.
Pack contents
Choose one, two, three or five 150 g packs.
Storage
Keep dry and sealed away from moisture, heat and direct sunlight.
