You'll never buy packaged curry pastes again once you try this recipe.
Drain the chillies and place in the food processor with shallots, garlic, lemongrass and galangal.
Process until starting to form a paste (about 2 mins)
Add coriander roots and lime zest, and process until smooth.
In the frypan dry roast the coriander seeds until fragrant.
Place coriander seeds and peppercorns in a spice grinder or mortar and grind to a fine powder.
Add spices to paste and process until well combined.
Add the vegetable oil if the ingredients are not forming a paste.
The paste will keep in the refrigerator for 7 days when sealed in an airtight container. It can also be frozen.