Roughly chop the onion, spring onions, garlic, chillies, ginger and fresh thyme. Crush up the stock cube.
Pour all the ingredients into a food processor and pulse until combined. This sauce is actually better a day or so after it’s made, it gives the flavours time to mellow and makes for a really well rounded sauce. This will last for 4 to 5 days in a sealed container in the refrigerator or it can be frozen and will last for months in the freezer.