In a medium saucepan, heat the oil. Add the carrot and roasted red pepper and cook over low heat until the carrot softens, about 5 minutes. Transfer the carrot and red pepper to a food processor and add the fish sauce, lemongrass, shallots, garlic, lime leaf, paprika and ginger and process to a fine paste. Return to the saucepan. Stir in the coconut milk and water and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the sauce coats the back of a spoon, about 15 minutes. Stir in the <em>sambal oelek</em> and season with salt.