Ingredients:
5 stalks lemongrass chopped
4 serrano chiles
4 shishito peppers
4 makrut lime leaves
1/4 c garlic cloves
1 knob ginger
60 g thai basil leaves
1 tbsp fish sauce
1 tbsp ground coriander
1 knob ginger
1/2 c olive oil

Chop only pale part of lemongrass.  Deseed chilis.  Blend all ingredients until a smooth paste is created.  For dishes, sautee the curry paste in oil for a few minutes before adding meat and vegetables, broth, coconut milk, sugar, fish sauce and lime juice to taste.

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