In a dry skillet, toast the coriander seeds, cumin seeds, and black peppercorns over medium heat for about 2-3 minutes.

Remove the toasted seeds from the heat and let them cool for a few minutes.

Once cooled, add the seeds to your food processor or blender and pulse them until finely ground.

Add the chopped red chilies, lemongrass, garlic, ginger, fish sauce, lime juice, and brown sugar into the processor.

Blend everything together until you have a smooth paste.

Taste your Curry Paste and adjust the seasoning as necessary.

Transfer the paste to a glass jar, ensuring to press it down to remove air pockets.

Store the jar in the refrigerator for up to two weeks, or freeze portions for longer storage.