Ah, boy, I made red curry paste once, it was somewhat difficult to gather all the ingredients due to where I resided at the time. Now, although I live in a city that has all the ingredients you could want readily available, it's much easier for me to just buy the pastes, but I applaud your efforts. I do think homemade is better than commercial somehow.
This recipe most closely resembles what I think of in a good red curry paste:
This page has some very authentic looking Thai paste and sauce recipes, and might be worth a gander:
Here's a blog page discussing the benefits of pounding the ingredients on a mortar and pestle, over grinding in a food processor:
I hope this helps. My favs: green curry mussels, red curry chicken, green curry beef and eggplant,
any fish yellow curry, pork penang with peanuts.