Spice Paste: Grind the chilies, coriander seeds, garlic, shallots, turmeric, and ginger root in a pestle and mortar until crushed.
Curry: heat the oil in large wok or frying pan and saute the spice paste until aromatic, about 1-2 minutes. Pour the coconut milk and bring to a boil, stirring constantly.
Add the pineapple, star anise, cinnamon, cloves, nutmeg, lemongrass, and lime juice. Season with salt and pepper. Cook over medium heat until the pineapple is heated through, about 5-7 minutes. Stir in the coconut cream and cook for 2/3 minutes more.