For the paste:
Wash 1 bunch of Basil and 1 bunch of Cilantro. Shake dry.
Remove the leaves from the basil. Chop cilantro to make 1/2 C.
Finely mince 1 small Onion and 3 cloves of garlic. Mince fresh Ginger to make 1 T.
Thinly slice 1 stalk fresh Lemongrass (you can substitute 3 T. lemongrass paste, or less preferably, 1 T. lemon zest).
If you want the curry spicy hot, add 1-2 jalapeno peppers, seeds removed and minced.
Combine the ingredients in a food processor and add the following: 1/2 t. each ground cumin and ground coriander, the zest and juice of 1 lime, 1 T. Thai fish sauce or soy sauce. Pulse the processor until everything is well chopped.
Add 4-6 T. full-fat Thai Coconut milk, 2 T. at a time and puree until you achieve a paste consistency.