The following are a couple of Thai recipes that I have taken from a book, "Totally Chile Pepper Cookbook" by Helene Siegel and Karen Gillingham from Celestial Arts (standard disclaimer), and have really enjoyed. So I thought that I would pass them on. I am sure that they are not on the same par as the Colonel's, but you have to start somewhere.

I have used this on chicken, steak, tuna and shrimp with equally fantastic results. The measurements in ()'s are my modifications to the origin. I found that that amount of fish sauce was overpowering.

Additionally, I add about 4 cloves of garlic, minced.

Add all ingredients to a blender or a food processor with a metal blade. Pulse the ingredients together to mix well. Marinate the food of your choice for at least an hour. Then throw that stuff on the grill!

A variation on the above recipe is one that I used when I found out that I was all out of soy sauce and lime juice. For the soy sauce, I substituted teriyaki (sp) sauce and for the lime juice I used an equal amount of Apple-Cider vinegar with habaneros soaking in it. It was very good with grilled chicken.