Beef Panang Curry

Name: Beef Panang Curry
Ingredients: 6–12 dried bird chiles (¼–½ oz.); 6 garlic cloves, coarsely chopped; 2 ounces galangal, coarsely chopped; Peel and pith of 1 lime, finely chopped; ½ lemongrass stalk, tough outer layer removed, thinly sliced; 1 tablespoon crushed coriander seeds; 1 small red onion, coarsely chopped; 3 tablespoons Thai shrimp paste in bean oil; 1 tablespoon coarsely ground black pepper; 1 teaspoon kosher salt; 2 pounds chuck flap, very thinly sliced against the grain; Kosher salt; ½ cup vegetable oil; 4 serrano chiles, thinly sliced, seeded if desired; 3 kaffir lime leaves, finely chopped; 2 13.5-oz. cans unsweetened coconut milk; ½ cup sugar; ¼ cup fish sauce (such as nam pla or nuoc nam); 1 teaspoon ground cumin; Steamed jasmine rice and Thai basil sprigs (for serving); 4 fried eggs (optional); Shrimp paste can be found at Asian markets and online.