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–+ servings
galangal paste (lengkuas) in black bowl

How to Make Galangal Paste

Azlin Bloor
Find out how to make galangal paste for all your South East Asian recipes. Will keep in the fridge for 2 weeks and can also be frozen.
4.98 from 49 votes
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Prep Time 10 minutes
Total Time 10 minutes
Course Ingredients
Cuisine Indonesian, Malaysian, Singaporean, Thai
Servings 20 Makes about 300 g (10.5 oz)
Calories 18 kcal

Equipment

  • knife
  • chopping board
  • chopper
  • spoon
  • clean/sterilised jar

Ingredients
 
 

  • 200 g fresh galangal root unskinned weight
  • 125 ml water or vegetable oil (you might need less)
  • 2 Tbsp vegetable oil to top the jar

Instructions
 

  • Cut off the tough outer layer of the galangal and discard.
    200 g fresh galangal root
  • Slice the galangal into thin rounds.
  • Place in the chopper and add water.
    125 ml water or vegetable oil
  • Chop until you get a smooth paste.
  • Transfer to your clean jar and top with a 1 cm layer of oil (about ½ an inch). This will discourage bacterial growth and prolong the life of your paste for up to two weeks.
    You can also freeze your galangal paste in an ice cube tray. Use the frozen galangal as needed, can be used from frozen. An ice cube size is usually perfect for most recipes.
    2 Tbsp vegetable oil to top the jar

Notes

Nutrition includes the oil to top the paste with.

Nutrition

Serving: 1TbspCalories: 18kcalCarbohydrates: 1gFat: 1gSaturated Fat: 1g
Keyword galangal, lengkuas
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