An Introduction To Thai Herbs

May 16, 2009 by  
Filed under Cookery School

INGREDIENTS FROM YOUR GARDEN
Source : http://www.tatnews.org


herbs-01Greater galangal is an erect annual plant with aromatic, ginger-like rhizomes, and is commonly used in Thai cooking as a flavouring. The approximately 0.04% volatile oil content has therapeutic uses as carminative, stomachic, antirheumatic and antimicrobial agents. An essential ingredient in the preparation of the Thai version of red curry paste, Galangal is used in popular dishes such as the shrimp soup with lemon grass – Tom Yam Goong, chicken soup with coconut milk-Tom Kha Gai, stir-fried meat or vegetables in a dry red curry paste – Phad Prik Khing, a fish curry sauce – Khanom Jeen Nam Ya – and a Northern Thai curry called Hang Le.

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