galangal

Many Thai dishes are not unlike what we call curries, but although they may contain curry powder, they are more often based on a combination of herbs and aromatic vegetables, rather than dried spices. A typical curry might feature a mixture of garlic, shallots, chiles, lime leaf, sugar and galangal (or ginger). This simplified version leaves out the lime leaf and sugar, but benefits from the addition of a couple spoonfuls of fish sauce at the end of cooking. It is brightly flavored, but blessedly easy to toss together on a weeknight.

Shrimp in Yellow Curry

onion

garlic

galangal or ginger

curry powder,

coconut milk

Salt and black pepper

nam pla (fish sauce),

cilantro

Place the oil in a large, deep skillet and turn the heat to medium. Add the onion, garlic, ginger, and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty. Add the curry and cook, stirring, another minute.

Add the coconut milk and raise the heat to medium-high. Cook, stirring occasionally, until the mixture is nearly dry. Add the shrimp, a few pinches of salt and a little black pepper and cook, stirring frequently, until the shrimp release their liquid (the mixture will become quite moist again) and turn pink.

Add half the nam pla, stir, then taste and add the rest if necessary. Garnish with cilantro and serve with white or sticky rice.

For spicy soupy goodness make this homemade laksa paste, for laksa anytime you want it.

Laksa paste

red chillies

coriander

sweet paprika

cumin

turmeric

brown onion, chopped

lemongrass stalks, white part only, chopped

galangal, peeled, chopped

cashew nuts

garlic cloves, chopped

shrimp paste

peanut oil

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The classic, highly aromatic Thai seasoning for seafood includes lemongrass, galangal, lime leaf, hot pepper and coconut milk. Spicy and refreshing, the bright-tasting broth is a mix of sweet, salty, sour and herbaceous. You may substitute mussels or prawns for the clams.

Fragrant Thai-Style Clams in Coconut Broth

coconut oil

peeled,

chicken broth

lemongrass,

galangal, 1/4 inch thick (see note)

ginger, 1/4 inch thick

makrut lime leaves, torn

palm sugar or brown sugar

fish sauce

Salt,

clams

cilantro, leaves and tender stems

Lime wedges,

Heat coconut oil in a heavy-bottomed soup pot over medium-high heat. Add onions and cook until softened, about 5 minutes. Add chicken broth and bring to a simmer.

Add lemongrass, galangal, ginger, chiles, lime leaves, sugar and fish sauce. Simmer for 20 minutes. Add coconut milk, then taste broth for salt and adjust. (You may prepare up to this point 1 to 2 hours in advance and leave at room temperature.)

Bring mixture to a boil over high heat and add clams. Cover and cook for 5 to 8 minutes, stirring once or twice, until all clams have opened.

Transfer clams to soup bowls. Strain broth if desired and ladle over clams. Sprinkle with cilantro and scallions. Squeeze lime over each bowl and serve with lime wedges.

This vegetarian Thai curry is less spicy and more fragrant than you might expect; add a dried chile de árbol if you like heat.

Pad Prik King

New Mexico chiles

tofu

shallots,

garlic cloves,

½-inch piece galangal, peeled, coarsely chopped

lime

salt

black peppercorns, crushed

vegetable oil

green beans,

fish sauce (nam pla or nuoc nam)

sugar

white or brown jasmine rice (for serving)

This vegetarian Thai curry from the restaurant Thai Fresh in Austin is less spicy and more fragrant than you might expect; add a dried chile de árbol if you like heat.

Bon Appétit

Bring chiles and 2½ cups cold water to a boil in a small saucepan. Remove from heat, cover; let soften, 30 minutes.

Meanwhile, lay a clean kitchen towel or a double layer of paper towels on a large plate. Place tofu on top and cover with another towel or double layer of towels. Cover with another plate and weigh down with something heavy. Let sit 30 minutes, then cut into ¾" pieces.

Drain chiles, reserving soaking liquid. Tear chiles open and remove seeds; discard. Blend chiles, shallots, garlic, lemongrass, galangal, cilantro stems, makrut lime zest (if using), salt, peppercorns, half of makrut lime leaves (if using), and ½ cup reserved soaking liquid in a blender, scraping down sides and adding more soaking liquid as needed, until a rough paste forms. Set curry paste aside.

Heat oil in a large skillet over medium-high and cook tofu until browned on all sides, about 5 minutes total. Add green beans and ½ cup reserved curry paste and cook, tossing occasionally, until beans are coated and beginning to soften, about 3 minutes. Add ½ cup reserved soaking liquid, cover skillet, and cook until beans are cooked through and liquid is reduced by half, about 5 minutes. Stir in fish sauce, sugar, and remaining makrut lime leaves and cook until fragrant, 1 minute. Serve over rice.

Do Ahead: Red curry paste can be made up to 3 days ahead. Cover and chill.

Simple 20 – minute chicken panang curry noodle bowls with veggies. Warm panang curry noodle sauce all cozied up with noodles and your favorite sautéed veggies. Perfect for chilly weeknight dinner!

20 – Minute Chicken Panang Curry Noodle Bowls

red curry paste

peanut butter

coriander powder

cumin powder

shallot, minced

ginger

(15 ounces) full fat coconut milk

- 12 ounces boneless skinless chicken, thinly sliced

veggies

rice noodles (prepared to package directions)

chopped cilantro and lime wedges,

PANANG CURRY PASTE: In a small bowl, combine...

PANANG CURRY PASTE: In a small bowl, combine the ingredients for the paste and mix using a spoon or a small spatula. Set aside.

CURRY: Heat the oil in a sauce pan,...

CURRY: Heat the oil in a sauce pan, add the shallots and sauté for 3-4 minutes or until the shallot become soft and translucent. Add the ginger and cook for 30 seconds before adding in 1/4 of the coconut milk along with the prepared curry paste. Cook the paste mixture for 1 minute. Add the chicken and stir to coat, cooking for 2-3 minutes. If at any point the sauce begins to stick to the pan, use a couple tablespoons of the broth to deglaze the pan. The coconut milk/chicken broth mixture will start to evaporate leaving a thick paste. Add in the rest of the coconut milk, chicken broth, fish sauce, and sugar and allow the sauce to simmer on low for 5-10 minutes while you prepare the veggies.

VEGGIES: Heat a large skillet over medium high...

VEGGIES: Heat a large skillet over medium high heat. Drizzle in a little olive oil and add the veggies. Sauteé for just 3-5 minutes or until the veggies brighten in color.

ASSEMBLE: Place the prepared noodles in a bowl,...

ASSEMBLE: Place the prepared noodles in a bowl, top with the sauteed veggies and the prepared curry. Serve with cilantro and lime wedges!

A prawn, tofu laksa  made using fresh ingredients and homemade laksa paste.

How To Make Prawn Tofu Laksa From Scratch |Asian Cooking

Galangal/Ginger

Lemongrass

chilli (medium spiced)

Belacan

tbsp Dried shrimp (small)

Garlic

Bird's eye chilli

Water

tsp Dried shrimp

Deveined prawns

Firm tofu

Fish sauce

Turmeric powder

Sugar

65 ml Coconut milk

Beansprout

Calamansi

gm Laksa noodles

Add the ingredients mentioned under the laksa paste in a blender.

Grind with enough water and make into a thick smooth paste.

Add oil in  a pan.

Add the ground paste and saute until it cooked well  and there is no raw smell.

Keep the paste aside.

Add 2 cups of water in a pan.

Add dried shrimp.

Add fried paste.

Now,add turmeric powder.

Bring the soup into boil.

Add cleaned, deveined prawns.

It  is time to add tofu.

Add laksa leaves.

Next add sugar.

Add fish sauce.

Add coconut milk or cream.

Soup base

Place boiled /cooked laksa noodles or any rice noodles in  a serving bowl.

Pour soup and cover the noodles.

Add beansprout and serve.

Serving

Sweet, spicy, and aromatic, these vibrantly delicious galangal-and-lemongrass–marinated beef skewers are a Cambodian street food staple. 

Sach Ko Ang

shallot, thinly sliced

garlic cloves, thinly sliced

1" piece ginger, peeled, finely chopped

vegetables

rice vinegar vinegar

grated palm sugar, coconut sugar, or (packed) light brown sugar

Tbsp Diamond Crystal

lemongrass stalks, tough outer layers removed, thinly sliced

long red chiles (such as cayenne

shallots, divided

garlic cloves, thinly sliced, divided

lime limes

Tbsp. oyster sauce

Tbsp. fish sauce

garlic powder

Tbsp. vegetable oil,

lb. trimmed boneless sirloin or rib-eye steaks, cut into 1" pieces

Sixteen 8"–10" metal

The distinct fragrance of sach ko ang (សាច់គោអាំង) fills the air at most street food markets and community gatherings in Cambodia. I learned to recognize the smell of these sizzling barbecued beef skewers, a traditional Khmer food, during a visit to Cambodia more than a decade ago (sach ko translates to “beef” and ang to “barbecue”). It became a mission to seek it out wherever I traveled there, sampling its many variations in a country not widely recognized for its incredible cuisine.
At the heart of the dish is kroeung (គ្រឿង), one of five signature spice pastes used in Khmer cookery. Galangal, lemongrass, and makrut lime leaves form the aromatic flavor base of each kroeung, which branches into different styles depending on what else is added. Sach ko ang uses yellow kroeung, owed to the fresh turmeric that gives it its golden hue.
You’ll most commonly find sach ko ang at bustling street food stalls where vendors grill them upon clay braziers (charcoal burners). Passersby can purchase a single skewer or two to be eaten on the go as an afternoon snack, but at lunchtime they’re eaten as a complete meal with a side of sweet crunchy green papaya and carrot pickle (chruak l’hong or ជ្រក់ល្ហុង), served inside a crusty baguette or with steamed rice. In addition to the kroeung marinade, the beef is seasoned with oyster sauce and palm sugar along with a multitude of added variations ranging from toasted ground star anise, MSG, chili paste, or fish sauce. My version is inspired by a recipe taught to me by Pek Sarann, a Khmer cook from Phnom Penh and owner of Bok it Ihe (បុកឥតល្ហែ) restaurant in Koh Kong, who learned the recipe from her mother. While other Khmer cooks prefer a longer marinade for more developed flavors, Sarann cooks her skewers after a short 30-minute marinade, amplifying the freshness of the ingredients in the kroeung.
When preparing kroeung, it’s best to wear gloves, as fresh turmeric stains fingers. The quick-pickle is ready to eat after just 30 minutes. To make a more substantial meal, add steamed rice or serve inside a buttered baguette with the pickle, and drink with an ice-cold beer, just as the Khmer people do. —Lara Lee

Toss shallot, garlic, ginger, and vegetables in a medium bowl to combine, then add vinegar, palm sugar, and salt. Cover and let sit at room temperature at least 30 minutes for a quick-pickle, or chill up to 12 hours..

Pulse lemongrass, chiles, shallots, garlic, lime leaves, galangal, turmeric, oyster sauce, palm sugar, fish sauce, garlic powder, 2 Tbsp. oil, and 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in a food processor to a finely textured paste.

Transfer paste to a large bowl and add beef. Using your hands, massage paste into meat until completely coated. Cover and let sit at room temperature at least 30 minutes, or chill up to 12 hours. If chilling, let beef sit out at room temperature 1 hour before grilling.

Prepare a grill for medium-high heat; oil grate. Thread beef onto skewers. (Alternatively, you can cook these in a cast-iron skillet lightly coated with oil.) Grill, turning about every minute or so, until browned and lightly charred in spots, 6–8 minutes for medium, or done to your liking. (The beef should be firm to the touch with a little bounce when pressed and slightly pink in the center.)

Transfer skewers to plates and very lightly season with salt. Drain pickles and serve on the side.

This Thai Curry-inspired recipe for braised pork ribs is easy and delicious. Made using authentic flavors of galangal (Siamese ginger), dried chilies and coriander, this one-pot dinner is served with rice and broccolini.

Braised Thai Curry Pork Ribs

pork ribs (thawed)

salt (divided)

black pepper (divided)

garlic (minced)

shallot (thinly sliced)

galangal (or ground ginger)

anchovy paste

thai chiles

thai basil or traditional basil (chopped)

jalapeno peppers (sliced)

coconut milk (2 cans)

coconut cream (1 can)

bamboo shoots (drained)

broccolini (or broccoli)

baby bok choy (sliced)

jasmine rice (for serving)

fresh basil, cilantro, lime wedges and sliced chiles (for garnish (optional))

Using paper towels, pat the pork ribs dry and then season, on all sides, with 1 teaspoon of salt and 1/2 teaspoon of pepper. Next, In a preheated wok or skillet over medium-high heat, sear the pork ribs on all sides until brown, about 10-12 minutes. Remove from the wok and set aside on a towel-lined plate. Reduce the heat to medium.

Next, add the shallots, garlic to the wok and saute for 1-2 minutes until softened and fragrant. Add galangal, coriander, and cumin and then stir in anchovy paste, whole Thai chilis, fresno peppers, basil, lime zest and lime juice. Season with remaining 1/4 teaspoon of salt and 1/2 teaspoon of black pepper. Cook for 2-3 minutes over medium-low until fragrant and then add the coconut milk, coconut cream, sugar and fish sauce Whisk to combine and then bring the mixture to a simmer.

Return the pork to the cooking liquid and cover with a lid. Braise for 45-60 minutes. When the meat is tender, remove it from the pan and transfer to a plate. 

Then, using an immersion blender, puree the cooking liquid until smooth. The liquid should thicken slightly as you blend it. Note: If you don&#x27;t have an immersion blender, you may also carefully transfer the sauce to a blender or food processor to puree and then return to the wok once smooth.

Place the cooked pork ribs back into the thai curry sauce and then add the bamboo shoots, broccolini and sliced bok choy to the wok. Simmer until the vegetables are tender, about 8-10 minutes. Turn off the heat.

To serve, plate a scoop of rice in each bowl. Top with a pork rib and then spoon a few scoops of the vegetables and thai curry sauce over the top. Garnish with fresh basil, cilantro, sliced chiles and lime wedges, if desired.

Gluten-free baking never tasted so good! What is Shannon Bennett's secret? He adds freshly grated galangal to his carrot loaf.

Top 21 galangal recipes from across the web

The most viewed galangal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 21 galangal recipes from across the web

The most viewed galangal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shrimp in Yellow Curry

Laksa paste

Fragrant Thai-Style Clams in Coconu...

Pad Prik King

20 – Minute Chicken Panang Curry No...

How To Make Prawn Tofu Laksa From S...

Sach Ko Ang

Braised Thai Curry Pork Ribs

Gluten-free carrot and galangal cak...

Christine Manfield's green curry br...

15-minute Tom yum

Christine Manfield's chicken turmer...

Singaporean Braised Duck

How to Make Galangal Paste

Tom Kha Soup

Rendang Ayam: Chicken Rendang (Chic...

Tom yum soup with prawns

Marion's bebek betutu (Balinese roa...

Massaman Curry Paste Recipe

Panang chicken curry (kaeng panang ...

Rendang Daging (Beef Rendang)

The most viewed galangal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine