Cut off the tough outer layer of the galangal and discard.
Slice the galangal into thin rounds.
Place in the chopper and add water.
Chop until you get a smooth paste.
Transfer to your clean jar and top with a 1cm 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.