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Ingredietns:
4 ea Dried chilies
3 tb  Chopped shallots
2 tb  Chopped garlic
1 t  Chopped galangal
1 tb  Chopped lemon grass
2 ea Cloves
1 tb  Coriander seeds
1 tsp  Cumin seed
5 ea Peppercorns
1 tsp  Shrimp paste
1 tsp  Salt

Preparation:
1. Soak dried chilies in hot water for 15 minutes and deseed. 

2. In a  wok over low heat put the shallots, garlic, galangal, lemon grass, cloves, coriander seeds, cumin seeds and dry fry for about 5 minutes, then grind into a powder (with mortar and pestle).

3. Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well.  Add the shrimp paste and blend again to obtain 3/4 cup of a fine-textured paste.

4. This can be stored in a glass jar in the refrigerator for about 3-4 months. Since Thai food is quite popular around the world, especially in USA., I found a lot chain grocery stores carry commercial Thai curry pastes in their shelves.