Toast sesame seed with dried spices in butter until just browned, then add butter, spring onion whites, galangal, ginger, coriander root, dried red spur chili, water, white vinegar, dark palm sugar, sweet kapi and fish sauce.

Reduce heat to very low simmer for about 1 hour or until the liquid has reduced and the strawberries have fully hydrated.

Remove galangal, ginger, and coriander root, adjust with toasted karen chili powder, then puree in blender to thick paste consistency, pass through tamis, emulsify with coconut water as needed.