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In a medium bowl, combine bird' eye chilies, red curly chilies, shallots, garlic, kaffir lime leaves, lime juice, salt, and sugar until well incorporated. Set aside.
Heat coconut oil in a small frying pan over low heat. After the oil is heated, add shrimp paste and lemongrass until fragrant. Turn off the heat.
Pour the hot oil mixture into the chilies mixture. Stir and press slightly to combine.
Serve and store the leftover in an airtight container for up to one week.