Directions

1. Heat olive oil in a medium skillet over low heat. Add shallots and cook until soft and translucent, about 1 minute. Crush lemongrass pieces and add to skillet; cook for 30 seconds. If using fresh lime leaves, rub between the palms of your hand; add lime leaves and continue cooking mixture, 30 seconds more.
2. Add chile paste and cook, stirring, until browned, about 15 seconds. Add wine and cook until reduced by half, about 2 minutes.
3. Add tomatoes and bring mixture to a boil. Immediately reduce to a simmer and cook for 30 minutes. Strain mixture into a small saucepan through a fine mesh sieve; discard solids. Add cream to saucepan and place over medium heat. Cook sauce until liquid is reduced slightly, about 5 minutes. Serve immediately.