Toast the cumin seeds, coriander seeds, and cinnamon stick in a dry pan until fragrant, then grind them. Slice the lemongrass, kaffir lime zest, and galangal, and add them to a blender with the ground spices. Soak the dried chilies in water until soft, then add to the blender. Fry the shallots and garlic until golden and crispy, then add to the blender. Add the shrimp paste and all other seasonings. To make blending easier, pour in about 1 cup (250 ml) of coconut milk, then blend everything until smooth. Use a blender for all the ingredients in this step.

Heat a nonstick skillet over medium heat. Pour in all the curry paste and cook, stirring, until the oil separates. Gradually add the remaining coconut milk, a little at a time, and continue to cook until the oil separates again. Add the pork ribs and simmer until cooked through. Season to taste, aiming for a slightly sweet flavor. Add the fish sauce and adjust the seasoning as you like. Serve topped with thinly sliced kaffir lime leaves for extra aroma.