Place garlic, ginger, galangal, chillies and lime leaves into Thermo bowl and mince together to form a paste. This may take a couple of turns on speed 7-8 with a scrape down in between.
Add remaining ingredients and blend 1 min/speed 7.
Cook 30 min/Varoma/speed 1/spatter guard. If it is still too liquid and not jam like in consistency, you will need to cook longer to reduce the jam until it changes colour and becomes sticky.
Meanwhile, sterlise a glass jar and keep it hot.
Decant cooked jam into hot jar, seal and allow to cool.
Serve with any meats, to add heat to a salad dressing, as a side with Thai food…or straight out of the jar if you need a chilli hit!