I made this, but not as a paste to keep, I made enough to use that night as I didn't have enough chillies
These are my changes:
1 tsp turneric
2 cloves garlic
3cm piece ginger
no limes as I didn't have any, so instead used 4 kaffir lime leaves ( I keep them in the freezer)
2 lemongrass stalks
30g peanut oil
2 tbsp fish sauce
I then cooked this mixture after adding a small can of coconut cream.
I used the whole lot to make a Thai Chicken Curry and it was delicious, very authentic tasting.