Galangal, Ginger, and Turmeric

In Thai cuisine, galangal, ginger, and turmeric are essential yet distinct ingredients that you should never use interchangeably. Each brings unique flavors and benefits to traditional dishes. This blog post explains how Thai cooking uses each ingredient, where to find them, and how to store them for longer shelf life. Discover the secrets to authentic Thai flavors by understanding the unique roles of galangal, ginger, and turmeric.

galangal, ginger, turmeric
galangal, ginger, turmeric

Galangal

Galangal has a sweet, floral aroma with notes of pine. It is tougher in texture compared to ginger and turmeric and tastes spicy, peppery, and slightly citrusy. Its pungent taste and sweet aroma blend well with other spices like chilies, pepper, lemongrass, and cilantro in Thai curry paste. If you check the ingredients list of Thai curry paste, you will see that all of them include galangal. Its citrus and pine notes also balance the fishy smell in fish, seafood, and poultry dishes such as “Tom Yum Goong,” “Tom Yum Spaghetti,” “Tom Khai Gai,” and “Gaeng Om Gai.”

Tom Kha Gai
Tom Kha Gai

Galangal Substitute

If you can’t find fresh galangal, use dried galangal or galangal powder. Dried, sliced galangal is more fragrant than powdered galangal. In some dishes, like curry paste, Tom Yum, and Gaeng Om Gai, omit galangal rather than substituting ginger. Adding ginger will change the smell and flavor profile of these dishes.

Ginger

Ginger is citrusy, spicy, and sweet at the same time. Its flavor is completely different from galangal, though they look similar. Ginger’s flavor and aroma work well in Asian sauces and salads. You will see it in dishes like Mongolian sauce, Thai Peanut Ginger salad dressing, and Teriyaki sauce. Therefore, ginger appears in beef broccoli, beef zucchini stir fry, beef bok choy, and zucchini Mongolian meatballs.

Zucchini Mongolian Meatball
Zucchini Mongolian Meatball

Turmeric

In Thai cuisine, turmeric plays a vital role in adding vibrant color and earthy flavor. It is a key ingredient in dishes like Khao Soi, where it enhances the curry’s richness. Turmeric is essential in Yellow Curry paste, contributing to its distinctive hue and depth of flavor. Additionally, it is used in Sai Ua, a Northern Thai sausage, to provide both color and a warm, peppery taste.

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Sai Ua
Sai Ua (Thai Northern Sausage)

How to Store Galangal, Ginger, and Turmeric

I store galangal, ginger, and turmeric by slicing them into small pieces and freezing them. They stay fresh for at least six months. I stock up on these herbs whenever I find them at the Asian market. You can also rehydrate and grind them into powder. Watch the video below for more details.

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