if you do not have a wet dry grinder or a powerful mixer like a VitaMix, please see this Green Curry post about pounding the tougher ingredients first, like the lemongrass. For more about using a wet dry grinder, see this Chu Chee Curry post. What is important is that the paste be smooth--pinch off a tiny bit and rub it between your fingers. It should not be gritty. As I've mentioned, Thai curry paste freezes fabulously. I like to freeze it in a silicone cupcake pan, and then pop them out and individually vacuum pack them.