Start by gathering all the ingredients on your kitchen counter. Wash your produce. Peel the garlic and ginger. Trim the shallots. Remember, cleanliness is vital! It sets a good foundation for your dish.

In a food processor, combine the shallots, garlic, ginger, and lemongrass paste. Drizzle in the avocado oil. This step is where magic happens as the ingredients meld together into a flavorful base. Pulse until everything is finely chopped—the texture should be somewhat paste-like.

Toss in the fresh cilantro next. You’ll want to give this a few more pulses. Don’t be shy; blend it until the cilantro is finely incorporated. This not only enhances the flavor but also brings in that gorgeous green color.

Now, add the dried Thai bird’s eye chilies, yellow curry powder, ground turmeric, ground coriander, and sea salt to your mixture. This is where you can customize the heat level! Give the food processor another spin until the spices are well combined.

Finally, finish by squeezing the fresh lime juice into the mix. Lime is our secret weapon, bringing freshness to the paste. Pulse once more until all is well incorporated into a beautiful spreadable paste.

Now, take a moment to taste your creation. Don’t be shy; adjust the salt if needed. Want more heat? Add another chili! This is your opportunity to let your preferences shine through.