- ¼ –½ cup thai bird chiles, washed and stems removed
- 1 cup fish sauce
- Wear gloves and use caution. Place the chiles on a cutting board and trim the stems. Use a sharp knife to mince finely. Use ¼ cup of chiles for light spice and ½ cup for medium heat.
- Place the chopped chiles in a glass container and add the fish sauce. Stir to combine.
- Cover and store prik nam pla in the fridge.
*You can add more chopped chilis to taste. Most Thais would be using 3/4 – 1 cup of chilis…I know 😉
*I use a glass container which doesn’t retain scents. If you use a plastic container, know that it may never be the same.
*This condiment lasts indefinitely. Top it off with more fish sauce or fresh chiles as needed.
Keywords: hot sauce, spicy, chilis, prik nam pla, thai, condiment