Nahh --- not authentic

Fish sauce (nan pla)
chopped chiles (prik)

Standard sauce to spoon over food/rice found on table of every restaurant throughout Thailand

Corrective punishment for me, I stole the recipe from an untied blogging cook.

Mr P, care to spell out....a u t h e n t i c for DIY cooks

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Duncan

There's nothing to it

Just chop up a chile, pour some fish sauce in a very small dish and add chopped chile to taste

How many and how small you chop chiles (and whether youinclude the seeds) depends on how hot they are and how much you like chiles.

The tiny 'mouse shit' chiles from Thailand have the most flavour and heat. I couldn't get them last time in Waitrose so had to make do with some ordinary green ones which were rather tame

Ideal if your partner doesn't like chile and you do, make thefood without chile and splash on the nam prik nam pla onto your own dish

Buy nam pla in China Town or ethnic store and get a litre bottle for the price of thos etiny ones in supermarkets. Lasts for ever

Adds a discreet taste to stews.... But note it is very salty and it is used in Thail cooking instead of salt. The bowl of nam prik nam pla on the table in Thailand is the equivalent of a salt shaker in the west