Galangal looks very much like its relative the ginger root, but has a paler pinkish color. It cannot be eaten raw and is usually ground up with other ingredients to make a paste. There are two varieties of galangal, the greater and the lesser galangal. Both are used a lot in Thai cooking but it is the lesser galangal that is the most flavorsome. Galangal is sometimes available in fresh produce markets and you can buy it in most Asian stores.
** Asian Recipes