Step 1

Using a small food processor chop the garlic, shallot, lemongrass and chilies separately. You want the chilies and lemongrass to be pretty finely chopped. Set the lemongrass and chilies aside.

Step 2

Heat the vegetable oil over medium low heat. Add the garlic and cook for 10 minutes. It should bubble lightly. You don't want it to colour though. Be careful.

Step 3

Once the garlic has cooked for 10 minutes, add the shallots and cook for another 10 minutes. Watch closely. Burning is bad.

Step 4

After 20 minutes add the lemongrass and cook another 10 minutes or so.

Step 5

Once the lemongrass has cooked about 10 minutes add the fresh, chopped red chilies and cook for 5 minutes.

Step 6

Now add the crushed chilies and cook another 5 minutes.

Step 7

Stir in the fish sauce and sugar. Cook another 2-3 minutes.

Step 8

Remove from heat and let cool.

Step 9

Mix in the sriracha sauce. Taste and adjust for salt.