This recipe tells you the ingredients you need to create a red Thai curry paste from scratch. It makes quite a lot but will keep for a few weeks in the fridge or you can portion it out and freeze in batches. Use this to make basic Thai red curry, or use in stir fries or soups for a boost of Thai flavours.
Keep in mind that the best flavour comes from pounding it all in a mortar as the food processor oxidises the ingredients creating a muddy flavour. It is well worth the energy of using a mortar and pestle.
Most of these ingredients can be found in bulk online or in Asian supermarkets.