Very Thai dipping sauce is the following known as Nam Prik Narok in Thai, Means as hot as Hell

Ingredients

oil to deep fry
2 pound of filleted white fleshed freshwater fish
2 cups Thai Red Chilli
1/2 cup garlic
1/2 cup shallots
3 tablespoons Shrimp paste
1/4 cup fish sauce
3-4 tablespoons Maesri Palm Sugar

Flake the fish and deep fry until the flakes turn golden brown. Chop the chillies, shallots and garlic, then [charcoal]
boil them briefly and beat the ingredients together in a Pestle and Mortar food processor to form a smooth paste.
Place in a small saucepan or Pan and cook on medium high until the mixture forms a bubbling paste.

The resultant sauce paste may be stored, when cold, in a tight fitting jar, for several weeks.

Variants: This can also be made with pork (yum moo), or even with Prawn (yum khoong). An interesting variant is
to use thinly sliced luncheon meat or even Spam. Vegetarians can experiment with using a julienne vegetable mix in
place of the meat.