Remove the seeds from the tamarind flesh and mince it on a cutting board with a knife. Set aside.
Steam the Thai cloves unpeeled until they are soft. Peel and set aside.
Wash the chilies, remove the seeds, and rehydrate them in boiling water.
Pound the chilies with salt in a mortar and pestle until the mixture is smooth, then add the garlic and tamarind flesh and pound to a fine consistency.
Season with lime juice, fish sauce, and palm sugar to a sour leading sweet and salty flavor profile, using the ratios indicated.
Notes
1. The flavor profile is sour-sweet-salty 2. if preparing naam phrik laao to season mixed rice dishes, make it somewhat runnier by diluting it with water.