What is Galangal?

If you've ever wondered why you can't exactly recreate your favorite Thai dishes at home or unlock the secret to why Indonesian curries are so flavorful, you might want to learn about galangal. A member of the rhizome family, along with ginger and turmeric, it's a root vegetable that is packed with flavor and perfect for dressing up soups, sauces, and other traditional Southeast Asian dishes.

The Difference Between Galangal and Ginger

Galangal and ginger look very similar at first glance, but galangal's skin is smoother and paler, plus the inside can vary from white to pink to yellow. Galangal is tougher than ginger, with a firm interior and pulpy texture. The biggest difference though is the taste: Galangal has a flavor that could be described as citrusy, earthy, and astringent, while ginger is spicy with a hint of sweetness. The two might look similar, but these texture and flavor differences mean that they're by no means interchangeable.

How to Use Galangal

Galangal is a common ingredient in Thai, Malaysian, and Indonesian cooking. In most Southeast Asian recipes where ginger is called for, if you sub in galangal you'll find the taste more approximates what you'd find in your favorite restaurant dishes. Since it has a hard and pulpy texture, galangal can be peeled and finely grated for use in stir-fries and drier dishes or simply added in whole slices to simmering dishes like sauces and curries. Just remember to remove the slices before serving to avoid a mouthful of fibrous galangal.

Where to Find Galangal

You will sometimes find galangal called Siamese ginger or Thai ginger, so keep an eye on labels when shopping. You can find galangal in well-stocked grocery stores, but your best chance of finding it is in Asian grocery stores. Galangal can be purchased fresh (which is preferred) but you can also get it dried in slices or in a powdered form.

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