Begin by making the curry paste. Crush all the curry paste ingredients together with a rough stone mortar and pestle until a smooth paste forms, or blend all the ingredients together in a food processor. Cover and set aside.
I recommend doubling or tripling the curry paste recipes, then scooping the paste out in little tablespoon heaps on a baking sheet and freezing it, then dumping the little frozen tablespoon servings into a freezer-safe ziplock bag and keeping the bag in the freezer so you have it on hand in pre-measured tablespoon servings for a good long while. Also, to toast the coriander and cumin, place them in a small frying pan over medium heat for about 1 minute until fragrant, then remove from heat.