Combine the ground beef, garlic, pepper, and salt and mix well. Shape into thirty-two 1-inch [2.5-cm] balls and roll them in the rice flour, dusting off any excess. (The meatballs can be made several hours in advance and stored, refrigerated, covered with plastic film.) Heat a skillet to medium-high and add 2 tablespoons [30 mL] of the oil. Sauté the garlic for 1 minute, then add the meatballs. Cook the meatballs, turning them occasionally, until browned on all sides. Remove the meatballs and drain on paper towels. Reserve and keep warm. (The meatballs can be cooked 1 day in advance and stored, refrigerated.) Pour the remaining 1 tablespoon [15 mL] of oil and the red curry paste in a nonstick skillet over medium-high heat. Stir-fry for 2 minutes, then add the coconut cream and the peanut butter. Stir to incorporate. Simmer, while stirring, until a smooth consistency is obtained. Add the fish sauce and sugar, then the reserved meatballs. Simmer over low heat, while stirring, for 5 minutes. Serve 4 meatballs per person, on plates or in small bowls. Top with any remaining sauce. Place endive leaves or prepared shrimp crackers on the side. Garnish with mint leaves and chopped peanuts. Serve immediately. Place the toasted coriander, cumin, and black pepper in an electric spice grinder and grind very fine. Drain the chiles and reserve the soaking water. Place the cilantro, galangal, garlic, and shallots in the bowl of a processor and blend into a paste. Add the reserved ground spices, lemongrass, lime zest, salt, and shrimp paste and blend again. Add the drained chiles and process, adding some of the reserved chile soaking water to process to a smooth paste. Store in a sealed glass jar, refrigerated, for up to 2 months.