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.
Tip all into a saucepan and cook on Induction 5 until sugar is dissolved. Increase heat to Induction 6-7 to bring to a steady simmer. You will need 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!