Step 1

Thinly chop the thai chilis, garlic, lemongrass, shallot, and galangal. Add all ingredients to the base of a food processor along with 2 tbsp of filtered water or neutral vegetable oil.

Step 2

Process the ingredients for 5-7 minutes, scraping the sides of the food processor as necessary. A thick, bright green paste should form – if your mixture still looks a little chunky, add in extra water or oil in ½ tbsp increments until your desired texture is reached.

Step 3

Use as desired. Store in a sealed container in the fridge for up to two weeks, or freeze in ice cube molds and defrost as needed – the paste will keep in the freezer for up to two months.