Curry paste
In a very lightly oiled medium hot skillet, sear the shallot, garlic, galangal and chili peppers. We need some nice golden brown color for added flavor. Discard pepper seeds and stem then pour the vegetables into a food processor.
In a mortar or spice grinder work on the whole cloves, cumin, nutmeg, coriander, cardamon and cinnamon until ground. The finer it is the better it becomes, don't leave big pieces lying around.
In a medium hot dry skillet toast the ground spices about 30 - 60 seconds until they got fragrant. Mind not to burn them! Add them into the food processor too.
Make paste from the spices and herbs.
Curry sauce
Heat oil to medium and cook the curry paste until thick and fragrant, about 3 minutes.
Add coconut milk, star anise, cinnamon stick, tamarind, fish or shrimp sauce and water.
Cook the flavors together and reduce the sauce into desired thickness, about 2 minutes.
Add meat and serve.