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I used to work across the street from this small Thai restaurant, and I would eat there almost every day. They almost always had a condiment tray with dried chili and a sauce with chilies floating in it on the table, or you could ask. The sauce was my favorite. I was discussing this with a coworker, and she brought in a bag of chilies. This is what they look like. They are 1-3 inches long:
It turns out that making Prik Nam Pla is as easy as putting chilies in fish sauce. I found some fish sauce at Seattle Fish company in West Seattle. I likely could have saved a buck or more if I had gone to White Center, but the sauce looked fine and I happened to be there:
I had some fun with a picture of the fish sauce after I got it:
I like my Prik Nam Pla really spicy, so I chopped up all of the chilies:
I used a pint-sized small mouth mason jar, filled it with fish sauce and chilies, ans used a spoon to smash the chilies into the side of the jar:
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