Step 1

Using a food processor, whiz the garlic, ginger and onion.

Step 2

In a non-stick pan, combine all ingredients and bring to a gentle boil. Reduce the heat the low and simmer for 20 minutes. When ready, add the liquid to a blender and blend until everything is fairly smooth. Place the smooth paste back to the pan and bring to a gentle boil. Reduce the heat and simmer for a few more minutes until your paste becomes thick and sticky.

Step 3

Let it cool slightly then move to a clean jar. Store the Thai chili paste in the fridge and use within a month.