1 ounce Thai bird Chilies, seeded and chopped
1 garlic clove, minced
1 tablespoon lime juice
2 tablespoons fish sauce, • see note
1 tablespoon palm or brown sugar
Combine all ingredients is a sauce bowl.
Serve as a dipping sauce or an accompaniment to noodle or rice dishes. (Will keep up to 2 weeks in the refrigerator.)
•Note: If fish sauce is not available, use about 1 teaspoon salt, more or less, to taste.