Noun
The pungent aromatic rhizome or tuber of certain East Indian or Chinese species of Alpinia (A. Galanga and A. officinarum) and of the Kaempferia Galanga), -- all of the Ginger family.
Source: Webster's dictionaryCommon flavors in Thai food come from garlic, galangal, coriander/cilantro, lemon grass, shallots, pepper, kaffir lime leaves, shrimp paste, fish sauce, and chilies. Source: Internet
Kaffir lime leaves or rind is frequently combined with galangal (kha) and lemongrass (takhrai), either kept whole in simmered dishes or blended together with liberal amounts of chilies and other aromatics to make curry paste. Source: Internet
…and, yep, frozen galangal works super fine…it’s not much to look at when it’s water-logged and weepy(and it doesn’t keep forever), but it gets the job done and I don’t feel like I’m going to chop off a finger trying to dismember a fresh rhizome. Source: Internet
It was a hot and sweet curry, with flavours well blended but with shards of galangal floating in the curry, which had to delicately dumped from ones mouth. Source: Internet