If you've been here a while, you may have noticed that the Thais are a bit uptight about which sauce goes with which food. Creativity and experimentation is not their strong suit.
Fried/Roast Chicken you get a mild, sweet chillie sauce; raost beef a tamarind chillie sauce. Seafood you'll get a green(ish) lime/chili sauce.
I love a spicy/sour sauce with fried foods, roast foods, ah hell, almost any food. The Seafood sauce was an inspiration the little woman has no trouble adapting this sauce to any of the foods we eat at home.
OK to get started you'll need:
Lime
Green onion
garlic
Chillies
Corriander leaves
clean and chop all the onion, chillies and garlic Here's a shot with the chillies aranged so AO can count 'em
once you get everything chopped up combine 'em and sap the shit out of 'em if you've got a motar/pestle this is a good place to use it. We're looking for fine fine, fine
Ok fine enough now finely chop and add the cilantro
Add the juice of 2 -3 limes ( I used 3 here) a healthy squirt of Naam Pla (maybe 2 tablespoons or so) tatse and adjust seasoning
Put all this in the refer for about an hour or so to let the flavors meld(overnight is real good). Marmite, head out and get some o' those cheese stuffed chillies, some o' 'em fried chicken wings and some beer. If there aint a game on put n a tape of one. This sauce makes leftovers and reruns enjoyable!