Blend the galangal, ginger, lemongrass, garlic, chilli, zest and juice of the limes, soy sauce, coriander roots and dried coconut in a food processor until well combined as a thick, rough paste.

Cut the bird’s-eye chillies in half lengthwise and scrape ... Add some black pepper and the Thai sweet basil leaves. Stir until the basil wilts, then serve immediately with steamed rice.