Fresh Kaempfer/ Krachai 100g

Description: Fresh krachai, also called fingerroot or Chinese keys, is a Thai rhizome from the ginger family, though it is not galangal. Krachai is milder, with a peppery, earthy flavour and a crisp, juicy bite when raw. Thai cooks prize it for cutting through rich or fishy flavours, which is why it turns up in fish curries and jungle curry paste. Slice it thin for stir-fries, pound it into pastes, or pickle it. We deliver it fresh across the UK.

Tuk Tuk Method: Pound into kaeng pa (jungle curry) paste with chillies and lemongrass. Julienne and toss through a fiery pad cha with seafood. Finely chop into marinades for meat or tofu, or mix through fried rice for an aromatic kick.

Storage: Store your fresh krachai in a well-ventilated place, away from direct sunlight. Use within a week while still firm.

• Slice your Fresh Kaempfer thinly and toss it into your favourite stir-fry. Its crisp texture and peppery notes will add a delightful crunch and depth to your dish.

• Chop Fresh Kaempfer and sprinkle it over your salads for an aromatic kick. Its freshness complements the crispiness of vegetables, creating a refreshing and vibrant salad.

• Add whole or sliced Fresh Kaempfer to your soups, enhancing the aroma and infusing a unique flavour. It works particularly well in clear broths, providing a subtle yet distinct taste.

• Finely chop Fresh Kaempfer and mix it into your marinades for meats or tofu. Let it sit for a while to allow the flavours to permeate, resulting in a savoury and aromatic infusion.

• Mix chopped Fresh Kaempfer into your rice dishes, adding an extra layer of flavour. It pairs exceptionally well with fried rice or mixed rice bowls.