Toast the cumin seeds, coriander seeds and peanuts separately in a pan over medium heat. Roast each until fragrant, about 3-5 minutes.
Grind the seeds together until powdered. Remove and set aside.
Grind the soaked chillies to a fine paste, along with lemon grass, peanuts, shallots, garlic and powdered cumin coriander seeds galangal and coriander roots to a fine paste.
Add the shrimp paste mix well. Set aside.
Heat up your pan first on medium-high heat, then add 1/2 cup of the coconut cream. It should sizzle right away and boil.
Add all the paste and mix well. You want to keep the paste dry, but not too dry that it sticks and burns.
Keep adding coconut cream about 1/4 cup at a time, every minute or two. Keep stirring so it doesnu2019t burn.
Once it starts boiling and oil can be spotted near the bubbles, add the meat.
When the meat is cooked, add the lime leaves, fish sauce and palm sugar, then keep going about 3-5 minutes so the meat is soft.
The consistency of the curry should be thick. If itu2019s too dry, add a bit more of the coconut milk.
Turn off the heat.
Garnish with shredded lime leaves and a few leaves of Thai basil.