How do you use dried galangal?

Chef's answer
To infuse a soup, galangal is usually sliced unpeeled. For curry pastes, it's peeled and chopped, then ground with the other paste ingredients..
Frequently asked Questions 🎓
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To infuse a soup, galangal is usually sliced unpeeled. For curry pastes, it's peeled and chopped, then ground with the other paste ingredients..
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Galangal root is rich in antioxidants and may boost male fertility and reduce inflammation and pain. It may even protect against infections and certain types of cancer, but more research is needed.
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To prepare it for soup or curry, peel off the skin and grate or mince it for a stir-fry. You can also add whole slices to your dish, but remove them before serving as the fibrous root itself is tough and inedible.
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Fresh galangal should be grated or very thinly sliced, as it can be a little tough (the younger the root, the more tender). It can be added to Indonesian satay (meat skewers with spicy peanut sauce), Malaysian laksa (seafood and noodles in spicy coconut milk) or samlor kor ko (a Cambodian vegetable soup).
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Fresh galangal will keep, refrigerated, for up to one week. You can also freeze fresh galangal for up to two months in a resealable plastic bag.
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one weekFresh galangal will keep, refrigerated, for up to one week. You can also freeze fresh galangal for up to two months in a resealable plastic bag.
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