Bumping for Tinks.... (and since none of the links work I'll repost the other recipes - once I find the file on my messy computer)

Red and Green Curry Pastes
Green curry paste uses the same ingredients as the red but with green chillies not red, white onion not red and coriander leaves to boost the colour.

Makes about 175g
10 fresh red (or green) chillies seeded and sliced
115gm of dark red onions or shallots sliced
4 garlic cloves
3 lemon grass stalks - the lower end sliced and bruised.
1 cm piece galangal peeled, sliced and bruised
4 corainder sprigs (without leaves for the red paste)
1-2 tsp nut oil (or substitute)
1 tsp dried magrut or dried citrus peel
1 cm blachan (fish paste - you need to fry lightly first or you could use fish sauce as a substitute because it's easier to find)
1 tbsp coriander seeds
2 tsp cumin seeds
salt to taste (not important you can add it when you cook the curry).

Use a food processor or mortar and pestle to bash everything except the magrut or dried citrus peel blachan/fish sauce, coriander seeds and cumin seeds to a paste.
Add the fishy stuff and citrus peel and bash that into the paste.
Dry fry the cumin and coriander until it is aromatic then add that and bash it into the paste.

Use the paste at once or store in a glass jar in the fridge for up to 4 weeks or in portions in the freezer.

To make your paste into curry. Fry onion lightly and then add garlic and paste (until aromatic - don't burn it). Add coconut cream then veges and meat if you want. Cook it all up. Serve with rice and coriander leaves to garnish. Lime wedges are nice too.
You can add extra ginger, lemon grass, garlic, kaffir lime leaves as you fancy.