Basic Recipe from https://hot-thai-kitchen.com/red-curry-paste/ Hot Thai Kitchen, a great site for Thai recipes. They also have a nice Facebook page.
I wanted to turn down the heat, and still have it reddish.
Dry Ingredients ground in my coffee grinder (spinning blade type). I clean it out by grinding some dry rice twice.
1/2 t black pepper
1t lemon zest
4 makrut Thai lime leaves
1 ancho pepper
3 dried chinese store peppers They look like ripe serannos but dry. You can use Thai chillis or anything other than red sweet pepper. If I had ripe serranos or Thai chilis I would use them.
1T Korean pepper powder.
1t Dry cilantro seed
Wet ingredients, if not already chopped I turn them into 1/4 inch size pieces first then process them in a food processor until smooth. This takes opening it and mixing many times.
3T chopped lemongrass. I buy this chopped and frozen.
1t frozen or fesh Galangal (aka Laos or Ka)
1t fermented shrimp paste
1T vegetable oil (aids food processing)
2T Cilantro leaf
Add ground dry ingredients and process until well blended and smooth. Sometime I have to blend by hand.