For use in stir fries the Galangal pieces should be rehydrated by steeping in warm water for five minutes prior to slicing finely across the grain.
What is Galangal? Galangal (Thai - ‘Kha / ข่า’) is a rhizone native to South East Asia that grows in wet, boggy conditions. It is used extensively in Thai cooking and in Thai traditional medicine. While related to ginger, the flavour of Galangal is unique, with a peppery hotness that gives a strong kick. How to use dried galangal? For most uses in wet dishes the Galangal slices can be added straight into the pot. About four or five pieces will give a good flavour. When used like this the Galangal pieces are left in the pot and not eaten (like Bay Leaves).