Step 1

In a mortar and pestle, pound garlic and chilies into a paste.

Step 2

Add the palm sugar and pound until dissolved.

Step 3

Add cilantro stems and pound into a paste.

Step 4

Add fish sauce and lime juice; swirl the pestle to mix. Store in the fridge in a tightly sealed container.

Step 5

Combine all ingredients in the blender and blend on medium speed just until there are no more big chunks. You do not want to completely liquefy it; you want to see some visible chili seeds and little bits.