Curried Beef Stew
['6 dried puya or 3 dried guajillo chiles, stemmed, seeded', '1/2 teaspoon kosher salt', '1 lemongrass stalk, bottom 4" only, tough outer layer removed, cut into 1" pieces', '2 tablespoons sliced peeled fresh galangal', '2 tablespoons sliced peeled fresh turmeric', '1/2 cup chopped shallots', '1/4 cup halved garlic cloves', '1 tablespoon Thai shrimp paste', '2 pounds trimmed beef chuck, cut into 1 1/2"-2" cubes', '3 tablespoons soy sauce, preferably Thai thin soy sauce (such as Healthy Boy)', '2 tablespoons ground dried Thai chiles', '9 cups beef broth, preferably low-salt', '1 cup halved shallots', '3 medium carrots, peeled, halved lengthwise, cut crosswise into 1/4 inch thick half-moons (about 1 cup)', '6 fresh or frozen kaffir lime leaves', 'Chopped fresh cilantro', 'Thinly sliced Thai basil']
In a mortar, pound chiles and salt with a pestle until pulverized, about 5 minutes. Add ingredients one by one in order listed, fully pulverizing each before adding the next, about 15 minutes total. DO AHEAD: Can be made 1 week ahead; cover and chill.
Combine curry paste, beef, soy sauce, and ground dried chiles in a pot; stir to evenly coat beef. Cook, stirring occasionally, over medium heat for 5 minutes. Add broth and bring to a boil. Cover, reduce heat to medium-low, and simmer, stirring occasionally, until beef is tender but not falling apart, 2-2 1/2 hours.
Stir in shallots, carrots, and lime leaves. Simmer until vegetables are just tender, about 10 minutes. If broth is too salty, add water a few tablespoonfuls at a time.
Garnish with cilantro and basil.
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