Thai Panang Curry with Beef

5 tablespoons oil

3 kaffir lime leaves, thinly shredded

16 oz coconut cream (or coconut milk)

1 tablespoon palm sugar (or sugar)

1 tablespoon fish sauce

fish sauce, salt and sugar to taste

Panang Curry Spice Paste:

1 tablespoon oil

1 tablespoon water

2 1/2 tablespoons chili powder

1 teaspoon coriander powder

1 teaspoon cumin powder

1 teaspoon salt

1/2-inch galangal, chopped

1 lemongrass (use white part only), cut into 2-inch length

1 tablespoon cilantro stems (or roots)

2 shallots

2 clove garlic

1 1/2 tablespoons red-skin roasted peanuts

1 teaspoon shrimp paste (or Belacan)