Nam Prick Pa Yang is a a chilli paste made from smoked fish, fish sauce, garlic, onions and of course, chilli. This is one of my favorite types of chilli paste, it lasts a year without special preservation and is easily available in Asian grocers.
We eat many vegetable dishes raw, dipped in this paste to add flavour, and also use it to add flavour to many rice dishes. Because it can be used as a flavoring for raw dishes, it's perfect when you're in a hurry and want to eat something quickly without cooking it.