I'm not sure if this is anything terribly authentic as far as Thai food goes, but it comes about from me attempting to clone the curry habanero wings from a local Thai restaurant (wing specifics to follow).
2T chopped lemongrass
1 t coriander powder
2 t sugar
3 cm ginger, peeled and sliced
4-5 cloves garlic
salt to taste
3/4 t fish sauce
2 shallots, chopped
zest of one orange
juice of a quarter orange
10-12 red chiles, either fresh, or dried and soaked in water
vegetable oil to process to consistency (typically 2-3 t)
Processor everything together into a smooth paste, and taste.
To turn this in to a wing sauce, heat a splash of oil in a pan or wok, and saute the curry paste until fragrant. Add a can of coconut milk, chopped habaneros to taste, and cook down until thickened. Toward the end of cooking add 1-2 t sugar and salt to taste.
Leave out the fish sauce and the orange juice when making the paste. Add the fish sauce in to the sauce after frying the paste and adding the coconut milk, and add in lime juice instead of orange. This probably also doesn't need a whole orange worth of zest.
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Try galangal instead of ginger.