I made krishnan l's recipe tonight. It is AMAZING. If you are looking for restaurant style thai curry, this is the one to try.
I used all the ingredients he specified except I used powders for the coriander and cumin, and I used grated lime peel rather than kaffir lime peel, but it still came out very much like a restaurant curry. I also found fresh red Thai chilies so I used those instead of dried. (i cut the quantity in half) I found fresh Thai basil so I put some leaves of that in at the end, too. It took me 3 years but I think I finally have a winner. THANKS! What's also great is now I have a bunch of paste that I can mix 1 part paste, 1 part fish sauce, 1 part sugar and mix with heated coconut milk to quickly make curry several times with the leftover paste.
I was lucky enough that a store called Lotte opened up right near my house, and they are a large store like Giant or a Whole Foods but specifically for Asian food. I picked up fresh Thai red chili peppers, Thai basil and lemongrass stalks there!