Galangal

Hi everybody,

I'm looking for some advice on how to use galangal in my thai dishes.

My greengroger was selling galangal root, so I have just used it in my green curry paste.  The problem is that it wasn't as full of flavour or as 'fragrant' as the paste / curry I make with ginger.  Am I using it wrong?

I simply substituted it where I usually use ginger  blending about 2cm of it to a paste with my usual other ingredients, and then added the paste to my veg and prawns as usual.

Should I have used more or cooked for longer?  Any advice from you cooking experts would be great.

Thanks

Ax