In Asian cooking, we use both young and old ginger.
Young ginger is light in color and often comes with some green stem attached. It is often pickled and eaten with other food. You've probably seen it served with sushi - it is the pink one. It can also be pickled with other vegetables like eggplants and cucumber and served with rice.
The old ginger is used in various cooking. Often in Chinese cooking, it is julienne and tossed in with garlic for stir fried dishes.
I have seen ginger listed as an ingredient on a Thai curry made by a US based company. That horrifies me! There is no ginger in any of the curry pastes!!!