Red Curry Paste

A spicy red curry that can be used in many dishes. 

1 tbsp. coriander seeds 
1 tsp. cumin seeds 
1 tsp. peppercorns 
5 garlic cloves (chopped) 
3 cilantro roots (chopped) 
12 dried red thai chiles (or other chiles) 
1 tsp. galanga powder 
grated peel of 1/2 lime 
1 tsp. galanga powder 
1 tsp. paste (shrimp or fish) 

Heat coriander seeds and cumin seeds until the smell changes (slightly
roasted).
Crush seeds with peppercorn. After the seeds are well crushed add the
remaining
ingredients. Pound to a paste. Store in an airtight container. The
paste will last for about a month.