This recipe is from page 27 of the Wagamama Cookbook. It makes about 1 1/4 cups.
2 tablespoons vegetable oil
2 lemongrass stalks, outer leaves removed, finely chopped
1 teaspoon peeled and grated fresh ginger
1 chile, trimmed, seeded and finely chopped
1 red onion, peeled and finely chopped
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon light soy sauce
1 red pepper, trimmed, seeded, and finely chopped
1 tablespoon store-bought sweet chili sauce
1 tablespoon ketchup
1 1/4 cups water
Heat the vegetable oil in small pan over a low heat until hot. Add the next eight ingredients and saute 7 to 8 minutes without cooking. Add the red pepper and continue cooking gently for 8-10 minutes. Add the remaining ingredients. Bring to a boil, simmer for 10 minutes. Blitz in a blender.