Recipe for thai curry paste please.?

I am very keen to learn thai cuisine and love yellow curry. I like making the paste from scratch and store it. can someone give me recipes for yellow curry paste, may be the others such as massaman, panang or red curry. Also give me any possible substitutes for shrimp paste or fish sauce (?). thanks muchRecipe for thai curry paste please.?
Here is a recipe for yellow curry paste. I have only tried it once before, but it turned out great.





Ingredients:

1/2 to 1 stalk lemongrass, minced, OR 2-3 Tbsp. frozen prepared lemongrass (available at Asian stores)

1-2 yellow chilies, sliced (OR substitute 1-2 red chilies OR 1/2 to 1 tsp. dried crushed chili)

2 shallots, sliced (or 1/3 cup chopped cooking onion)

1 thumb-size piece of galangal, ginger, OR Thai ginger, sliced

4 cloves garlic

1 tsp. ground coriander

1 tsp. ground cumin

1/2 tsp. cumin seed

1/4 tsp. cinnamon

2 Tbsp. fish sauce

1/2 tsp. shrimp paste (available by the jar at Asian stores), OR substitute 1 more Tbsp. fish sauce

3/4 tsp. turmeric

1/3 tsp. white pepper (available in the spice section)

2 Tbsp. brown sugar

1 Tbsp. lime juice (or the juice from 1/2 a lime)

1 Tbsp. tomato ketchup (OR tomato paste + 1/2 tsp. sugar)

1/3 can coconut milk (or enough to keep the blades moving)



Preparation:



1. Place all ingredients in your food processor or blender. Add more coconut milk as needed to blend ingredients to a smooth paste or sauce. Process well. Store in an airtight container in the refrigerator for up to 2 weeks (or longer).



2. To use right away, place paste/sauce in a wok with some vegetable oil. Stir fry until fragrant (about 1 minute), then add 1 cup chicken or vegetable stock, plus your ingredients (chicken %26amp; potatoes or other meats, seafood, tofu, wheat gluten, and/or vegetables. Add a little more coconut milk for more sauce, reserving at least 1/4 can for serving.



3. Always taste test for salt and sourness/sweetness after curry is done cooking, adding more fish sauce or salt if not salty enough, and more sugar if too sour. If too salty, add a little more lime juice.



4. Before serving, stir in remaining coconut milk. Top the curry with fresh coriander and ENJOY!





A substitute for one tablespoon shrimp paste would be one tablespoon anchovy paste or one mashed anchovy fillet. (Anchovies are less pungent and flavorful) A substitute for one tablespoon fish sauce would be one tablespoon soy sauce mixed with one anchovy fillet, finely minced.