For 4 Person(s)
Roast the garlic in a dry wok over medium heat for about 5 minutes, being careful not to burn it, and set aside. Do the same with shallot, then green chiles.
Roughly pound these three ingredients together in a mortar and pestle, but don't pound it so much that it becomes a paste. Remove this from the mortar and set aside.
Place lime juice, tamarind, fish sauce and salt in a bowl, then add palm sugar and mix well to dissolve. Add the garlic/chile/shallot mixture and combine. Top with sliced red chile peppers and serve with any type of grilled meat. Enjoy!