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Ingredietns:
12 ea Small dried chilies
4 tb  Chopped garlic
4 tb  Chopped shallot
2 tb  Chopped lemon grass
2 tb  Chopped galangal
1 tb  Chopped coriander root
1/2 tsp Chopped Kaffir lime rind
1 tsp  Shrimp paste
1/2 tsp  Salt
1/4 tsp  Pepper corn

Preparation:
1. Soak dried chilies in hot water for 15 minutes and dry on the paper towel.

2. Into a blender, put the chilies and the rest of the ingredients except the shrimp paste and blend to mix well.  Then add the shrimp paste and blend again to obtain about 1 cup of a fine-textured paste.

 3. 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.