Chilli oil or Nam Prig Pao is probably one of the most versatile sauces. The most popular use
is to put in Tom yum soup to add a little spicy flavour. Chilli in oil can also
be added in Tom Ka soup.

It can be really quick and simple to cook with chilli in oil. You can mix any kind of meat with Chilli in oil in a pan, add
vegetable (onion or spring onion) and eat with plain rice. Seafood such as Crab
 or clams is delicious when mixed with the paste.

Menu

Fried Rice (Kao Pad Nam Prig Pao):

Mix onion, chicken or peeled prawn with chilli in oil in medium heat
until cooked. Add plain rice and spring onion and mix over low heat.

Sometimes Chilli in oil is used in Thai meat salad, it gives you a little extra spicy taste. It can be a substitute for fresh chilli if you prefer your Thai salad not too spicy.

Use as much or as little as you like, put
a little bit first then taste it. You can always add more.