I'll spare the details, other than to say I finally got galangal and lemongrass, albeit in jarred format. It is much improved, but I have found that the peppers are not hot enough and the
food processor doesn't grind the paste into, well, paste. The other thing, probably more important, is that commercial thai curry pastes and other recipes I've seen online often contain shrimp paste, and I am wondering if that's the next "magic" missing ingredient. Not that I'm going to put shrimp paste in, but perhaps I can find something with similar qualities (perhaps just a bit more salt? Would miso do it? Hmm..) to fill its void.
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