Toast the cumin seeds, coriander seeds and peanuts separately, in a pan over medium heat.
Roast each until fragrant, for about 3-5 minutes.
Grind the seeds together, until powdered. Remove and set aside.
Grind the soaked chillies, along with lemon grass, peanuts, shallots, garlic, powdered cumin, coriander seeds, galangal and coriander roots, to a fine paste.
Add the shrimp paste and mix well. Set aside.
Heat up your pan, first on medium-high heat. Then add 1/2 a cup of the coconut cream. It should sizzle right away and boil.
Add all the paste and mix well. The paste should be 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 that it does not 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. Cook for about 3-5 minutes, so that the meat is soft. The consistency of the curry should be thick. If it is 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.