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Ingredietns:
3 ea  Dried chilies
3 tbsps Shallots (chopped)
1 tbsp  Garlic (chopped)
1 tsp Ginger (chopped)
1 tbsp  Coriander seeds
1 tsp Cumin seeds
1 tbsp  Lemon grass (chopped)
1 tsp  Shrimp paste
1 tsp  Salt
2 tsp  Curry powder

YELLOW CURRY PASTE
1 ts Cumin seeds
1 ts Coriander seeds
8 Dried chilies
1/2 ts Ground cinnamon
1 ts Salt
1/2 ts Ground cloves
1 tb Chopped lemon grass
2 tb Chopped shallots
1 tb Chopped garlic 

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 1/2 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.