Two methods of preparation are presented, the way it was done in the old days before today's conveniences ("classic" section), and making the sauce in the modern kitchen using a food processor ("contemporary" section).
†Thai chiles can be red or green, it's a matter of taste. If not available you could use just about any hot chiles, for example, fresh serrano chiles. Dried chile de arbol will work, remove stems and seeds, and tear into small pieces.
If you have the time and equipment, and the physical ability, it's worth trying both methods. You might like the mortar and pestle version better. While its texture is slightly coarser and less uniform, hand grinding exerts greater tearing and crushing force on the ingredients potentially extracting more intense flavor from them. Naturally mileage varies quite a bit—try it both ways to find out how much difference you notice.
Recipes developed specifically for low-sodium diets—so easy to use! Here's a quick guide. Ingredients are in boxes:
Recipes can have several ingredient boxes showing stuff needed for numbered step-by-step instrucions:
Not too complicated!
BTW when "salt" is an ingredient, it refers to KCl or "salt substitute", not NaCl in any form! Ask your doctor if that's OK, KCl may not be healthy for some people.