How is Galangal used in Thai cooking?

Galangal - khaa - looks like ginger's tougher relative: paler, smoother-skinned, and so dense that slicing it takes real effort. But don't swap one for the other. Where ginger is warm and sweet, galangal is sharp, citrusy, and almost piney, and it's that zing that defines tom kha soup and most Thai curry pastes. It's one of the hardest Thai ingredients to find outside the tropics. We slice it thin across the grain and pound it into pastes, where its fragrance carries the whole dish.

Can I cook with Galangal in a Chiang Mai cooking class?

Yes - we use Galangal in our hands-on classes. Explore them on our Cooking Classes page.

Galangal - Fresh Thai Vegetables | Thai Akha Kitchen

Galangal - khaa - looks like ginger's tougher relative: paler, smoother-skinned, and so dense that slicing it takes real effort. But don't swap one for…

Galangal - Fresh Thai Vegetables | Thai Akha Kitchen Galangal - khaa - looks like ginger's tougher relative: paler, smoother-skinned, and so dense that slicing it takes real effort. But don't swap one for…