Pound well until a paste is formed. Alternatively you could use a food processor.
Notes
You can leave out the chilli, or add more, depending on your taste.
If the paste is too thick, just add a little water or oil to thin it out.
If you don't have a pestle and mortar, you can use a food processor.
If you can find it, try to use galangal instead of ginger, as this has more of a zesty flavour.
We have used fresh ginger and garlic as dried spices just don't have the same flavour.
To speed things up, finely chop all of the ingredients before they go in the mortar. The smaller they are to start, the less time it will take you to pound them in a mortar and pestle.