I don't know how to make tamarind concentrate, but I do know that you can purchase it very cheaply at most Asian or Indian supermarkets. It comes in a little plastic container. Agree with Le Bec Fin that block tamarind is a pain, particularly if it contains seeds. But here's a link to a great site that will instruct you in the ways of the tamarind (and you'll find some really great Thai recipes here, too--her Pad Thai tutorial is excellent). http://shesimmers.com/2010/05/how-to-prepare-tamarind-pulp-for-thai.html
I have found the easiest way to use Tamarind is in its paste form in a plastic jar, which i buy at a local Indian store. Add a little bit of boiling water to it and smush til smooth, then add in to your other liquid indredients. Block tamarind is a PAIN in the neck, and the Blue jar Indonesian tamarind is crummy watered down flavor.
These previous threads on tamarind might help: http://food52.com/hotline/6439-what-exactly-is-tamarind-concentrate-and-where-would-i-find-it and http://food52.com/hotline/23800-i-bought-a-slab-brick-of-tamarind-any-suggestions-for-turning-it-in-to-paste and suggestions for substitutes: http://food52.com/hotline/6678-please-a-substitute-for-tamarind-paste
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