Making your own Thai Yellow Curry Paste is always ten times better than using store-bought. It lasts in your fridge, and you can add it to many one-pot dishes apart from curries, ensuring you have a flavorful meal.
Grind the dry spices separately in a coffee grinder, immersion blender, or mortar and pestle to ensure they are fine. Include miso if using powder; if using miso paste, mix during the next step.
Then add the rest of the ingredients and blend until you have a thick and smooth paste.
If using a jug blender, you will need to add a little liquid to get it to blend, so if you're making green curry, if you are using the curry paste right away, you can add some of the coconut milk from the recipe.
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Notes
A good, powerful food processor will work well if you are making a big batch to freeze. Also, I recommend using a powerful immersion blender which does a good job even for smaller amounts.