Often used alongside lemongrass in recipes, it is a little sweeter and more citrusy than ginger, while offering a similar, though slightly milder, peppery heat.  

• Stir into Thai green curries.  
• Marinade monkfish before baking.  
• Mix with Cooks’ Ingredients Lemongrass Paste, fish sauce, soy, garlic and brown sugar into a marinade for pork to go into a Vietnamese banh mi.  
• Stir into a creamy coconut & aubergine curry or a fruity prawn & mango curry. 
• Use to flavour a Thai tom yum soup.
• Combine with equal parts Cooks’ Ingredients Turmeric & Ginger paste in a beef rendang.  

Thai fish cakes

The fragrance of galangal and lemongrass adds a fresh zip to these fish cakes, while the addition of baking soda makes them lighter.

1. In a food processor, whizz together 300g boned white fish fillets, 3 salad onions, a handful of coriander, 3 cloves of garlic and 1 egg with 1 tbsp fish sauce, 1 tbsp Galangal Paste, 1 tbsp Lemongrass paste and 1 tsp bicarbonate of soda. Form the mixture into 2cm thick patties, about 5cm in circumference. 

   
   

2. Fry the fish cakes in a little oil for about 3 minutes on each side, till golden on the outside and piping hot within. Serve with rice, steamed greens and sweet chilli dipping sauce.