Makes: About 1 Cup (288 G)

• ▢ 4 fresh green serrano chilies
• ▢ 2 stalks lemongrass base and 3 inches (8 cm) of the top removed and finely chopped
• ▢ 2- inch 5-cm piece galanga, skin on and finely chopped
• ▢ 3 cloves garlic finely chopped
• ▢ 2 tsp 10 g shrimp paste
• ▢ 2 kaffir lime leaves finely chopped
• ▢ ½ tsp ground coriander
• ▢ ½ tsp ground cumin
• ▢ ½ tsp ground black pepper
• ▢ ¼ cup 10 g Thai basil leaves, packed, finely chopped
• ▢ 2 tbsp 8 g cilantro stems, finely chopped
• ▢ Water as needed