Nam prik pao is a paste made from chilis roasted by being placed down in the coals of a cooking brazier. It is hot and sweet. I haven't yet gotten around to figuring out how to replicate the roasting process in our fireplace, but I do have a lazy substitute.
1/3 cup sriracha (chili and vinegar sauce)
1/4 tsp hickory smoked salt
1/4 cup jarred shallots or garlic
1 tsp garlic powder
2 tbs packed bown sugar (palm sugar i even better if you have it)
1 tbs soy sauce
1 tsp balsamic vinegar (tamarind is even better if you have it)
1/4 cup oil
Mix together all ingredients. You can leave out the oil without any trouble if you're just cooking around, but if you're using this in a thai recipe, the recipe probably expects an oil-based paste.
This stuff is odd in that it never tastes very good to me on its own, but it adds something really wonderful to a stir-fry or curry.