Panang Beef Curry

Name: 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