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Begin by preparing the garlic, breaking it off the side.
Thinly slice the Thai bird chilies.
Combine the sliced chilies and garlic with brown sugar.
Pound the mixture until it forms a sugary, garlicky, and spicy paste.
Add a couple of tablespoons of fish sauce, roughly a quarter cup.
Mix in lime juice, aiming for equal parts of fish sauce, lime juice, and sugar.
Adjust the amounts of chili and garlic according to your taste.
Stir everything together and taste the sauce.