Curries that we know and love are mostly start in paste form, coconut cream/milk and other ingredients are then added to create the dish we know and love.
Most curry pastes all have similiar ingredients but, by varying the quantities, the end result can be completely different.
When making a paste, the shrimp paste, cumin and coriander seeds must be roasted first. Put them on a tray in a 180 degree (350F ) for about 5 - 10 minutes.
Anything fibrous, like the lemongrass, garlic, coriander root and stems must be chopped finely BEFORE processing.
Make 2 to 3 times the quantity and store in your freezer for about 6 months. One cup is enough for a curry for about 6-8 people. Most time I freeze in a large ice block trays covered with plastic wrap, and just pop out and thaw enough cubes for each curry. (generally one cube is equal to one person serving)
Curry Pastes keep for about 3-4 weeks in your refrigerator. Once you have a ready made store of curry paste, you can whip up a delicious curry in just a few minutes.
Fresh curry paste is far superior to supermarket paste. Once you create your own you cannot even compare the two.