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The lemon and cardamom notes really shine through when I add this to my coconut milk curry. It’s definitely stronger than regular ginger, which is exactly what I wanted.

Absolutely love how this galangal punches up my coconut curry, the strong ginger-lemon kick is perfect. I soaked a few slices before adding them to the pot and the flavor really infused the broth beautifully.

The lemon-cardamom note really comes through when I simmer it with coconut milk, and it’s much more pungent than regular ginger. I soaked a couple of slices first, and that softened the bite enough to let the curry flavors shine.