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I have been making this dish for many years. I first read the recipe (very close to yours) in a cookbook by Malulee Pinsuvana. Apparently it was a dish that was served in the Amarin Hotel , which is no longer there. I love this dish. In the summer in the USA South Dakota I can grow a huge abundance of chili peppers in our short hot summers. I make this dish often, when chilis are ripe and green onions are abundant. It scares some of my friends who do not have an appreciation for the savory value of nam pla (fish sauce. ) Thank you for posting this.