Add all ingredients to a food processor. Pulse a few times to break up the larger pieces of food, then process until it forms a paste (about 1 minute).
Transfer to a lidded glass jar and store refrigerated for up to 1 month.
This recipe makes about 1 1/4 cups of curry paste for about 20 (1 tablespoon) servings.
A Note on the Spice Level: As written, this paste is about a “medium” heat level. Of course some will consider it mild and some will consider it hot; but in general, most will consider it medium. For “mild” omit the jalapenos, and for “hot” use 3 jalapenos and add ½ teaspoon ground cayenne pepper (or to taste).