Remove the seeds from the chilies. Use a small knife or scissors to open the dried fruit lengthways and scrape the seeds out. Cut the chilies in a few pieces and soak in warm water until soft.
Toast the coriander and cumin seeds over medium-low heat in a dry saucepan until fragrant. Grind with the white peppercorns using a pestle and mortar. Tip the ground spices into a small bowl.
Add the salt and soaked chilies to the mortar and pound until broken down into a smooth paste. Add the lemongrass and pound until smooth. Repeat with each ingredient, in order as they are listed, ensuring each is pounded into a smooth paste before adding the next. After the shallots, add the ground dried spices and peanuts, pounding until smooth. Lastly, work the vegan shrimp paste or miso through.
Add the coconut cream and coconut oil to a wok or saucepan. Cook over medium heat for a 3-4 minutes until the coconut milk begins to look curdled. Add the curry paste and fry for 2 minutes, until the smell of raw garlic is cooked out.
Add the coconut milk and water, stirring to evenly incorporate the paste. Add the mock meat or tofu, palm sugar, soy sauce, and ¼ teaspoon of the salt. Cook for 10-15 minutes. Taste and add more salt if necessary.
Serve garnished with makrut lime leaves, fresh chili and Thai basil.