Quick Onion Sauce

• 2 medium red onions, peeled, quartered and very thinly sliced
• 8 green or red bird chilies, seeded and minced
• 2 stalks lemongrass, very thinly sliced
• 8 lime leaves, thinly sliced, or an additional stalk lemongrass
• 2 tablespoons freshly squeezed lime juice
• 1/2 teaspoon shrimp paste (see note)
• 2 cloves garlic, peeled and minced
• 1 shallot, peeled and very finely sliced
• 1/4 cup vegetable oil
• 1/2 teaspoon kosher salt

1. Combine all the ingredients in a large bowl and stir with a wooden spoon for 3 to 4 minutes.
2. Cover the bowl and refrigerate for several hours to allow the flavors to develop.
3. Serve as a sauce over fish or chicken, with rice on the side.

red onions, bird chilies, stalks lemongrass, lime, freshly squeezed lime juice, shrimp, garlic, shallot, vegetable oil, kosher salt

Taken from cooking.nytimes.com/recipes/10594 (may not work)