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With my harvested lemon grass, I made the famous Thai Chicken Soup and this homemade thai curry paste.

I prepare often the thai curry paste, creating many variations. I enjoyed this one, with lemon and ginger.
I used Hot Lemon chilies because they're yellow, but also because they have a lemony aroma. If you don't have these chilies use any yellow chili, but not the ones with a strong pepper aroma.

Yellow Thai Curry Paste

Ingredients
3 shallots
3 cloves garlic
4cm size piece of ginger
5cm lemon zest
1/2 lemon grass stalk
1 tbsp fish sauce (Nuoc Nam)
4 Hot Lemon chilies
1 Rocoto Canario chili
1 tsp coriander seeds
1 tsp cumin seeds
2cm size piece of cinnamon
1/2 tsp salt
1 tbsp of turmeric

Directions
Peel the shallots, garlic and ginger. Remove stems and seeds from the chilies.
Blend all ingredients with a food processor, until smooth.

You can divide the Curry Paste into six parts, using them or storing them in the refrigerator.

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Some ideas:

Three colours Thai Curry Paste

Potato Curry with Thai Curry Paste

Steamed Vegetables with Thai Curry Paste

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