Pound both types of dried chilies with salt in a mortar and pestle until fine. Add galangal, lemongrass, kaffir lime peel, and cilantro roots, and continue pounding until smooth.

Add black peppercorns and shallots, and pound until fine. Add shrimp paste and pound just until combined. Set the curry paste aside.

Heat a pan over low heat and add vegetable oil. Add the curry paste and stir-fry until fragrant.

Once fragrant, add the coconut cream (reserve a little for garnish at the end). Stir-fry until the oil separates, then add the pork and increase to medium heat.

When the pork is partially cooked, add the coconut milk. Season with palm sugar and fish sauce to taste. Simmer until the pork is tender.

When the pork is tender, add the mushrooms and simmer until cooked. Add sliced red chili for color and sprinkle with kaffir lime leaves for aroma. Turn off the heat and drizzle about half of the reserved coconut cream on top.

Serve in a bowl, drizzle with the remaining coconut cream, and garnish with sliced red chili and kaffir lime leaves. Enjoy with hot steamed rice, or pour over cooked rice noodles or egg noodles if you like.