Thai red curry paste

Ingredients

8 large red dried chillies

1 tablespoon whole coriander seeds

2 tsps whole cumin seeds

3 tablespoons chopped shallots
 (2 small shallots)
3 tablespoons chopped fresh cilantro leaves and tender stems

2 tablespoons chopped lemongrass (fleshy midsection)

2 tablespoons chopped fresh Thai chillies, preferably red(I used 2 red Jalapenos)
2 tablespoons chopped garlic
 (around 8 big cloves)

1/2 teaspoon salt
1 tablespoon chopped galangal
(Thai ginger) or use same amount of regular ginger
2 kaffir lime leaves chopped(or 1tbsp kaffir lime zest)(see at the bottom for substitution)
1/2 tsp black peppercons or 1/2 tsp ground black pepper

Method

Remove stems from the chilies.  Then soak them in a bowl of warm water until soft. Drain well and set aside.
Roast the cumin and coriander seeds until fragrant. Chop up the rest of the ingredients.

Using a mortar and pestle, or a food processor, blend all the ingredients to a smooth paste, using a little water if necessary.  

Kaffir lime substitution

For each Kaffir lime leaf : 1/2 of a small bay leaf + 1/4 tsp of lime zest + 1/2 tsp lime juice

Note

This is spicier version of red curry paste.
If you want to make it medium use 1 thai red pepper and a tsp of cayenne pepper for color and cut down the dried chillies to 5 to 6. 
If you want to make it mild instead of thai red pepper use a tsp of cayenne pepper for color and cut down the dried chillies to 4.