Panang Beef Curry

Ingredients

• 7 dried chilies, soaked in cold water for 20 minutes
• Five 1/8-in (3-mm) thick slices galanagal, shredded
• ¼ cup (50 g) thinly sliced lemongrass
• 5 shallots, peeled and quartered
• 7 garlic cloves, peeled
• 3 fresh coriander roots, chopped
• 1 teaspoon minced kaffir lime rind
• 1 teaspoon shrimp paste
• 1 teaspoon toasted coriander seeds
• 1 teaspoon salt
• 20 black peppercorns
• ½ cup (125 ml) water
• ¼ cup (50 g) ground peanuts
• 2½ cups (625 ml) coconut cream
• 2 lbs (900 g) lean beef, thinly sliced
• 20 fresh Thai basil leaves, plus extra for garnish
• 3 kaffir lime leaves, shredded crosswise, plus extra for garnish
• 2 red or green chilies, minced (optional), plus extra for garnish
• 2 tablespoons fish sauce
• 2 tablespoons Thai palm sugar

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