Thai Green Curry

I tried to use a jar of curry paste and it ended up too salty and not flavorful enough. Here's what I used from scratch:

Toast whole spices for a few minutes, then grind:
1 tsp peppercorns
1/2 tsp cumin
1/2 tsp coriander

Put in blender:
(Ground spices)
2 tbsp ground fresh galangal
2 tbsp ground fresh lemongrass
2 tbsp kaffir lime leaf
1/2 tsp ground ginger
1/2 cup chopped cilantro leaves/stems
4 cloves garlic
2 shallots
juice of 1 juicy lime, 1.5-2 if drier
1 tsp salt
1/2 can light coconut milk
3 hot green peppers
1/4 cup basil leaves

Cook at 375 degrees for 40 minutes:
1 eggplant, sliced in half, all sides lightly coated in olive oil

Mix in saucepan:
(Blended mix)
The other 1/2 can coconut milk
1 stalk lemongrass, cut up into 3 in. pieces
2 jalapenos, thinly sliced
1/2 cup chopped green onions
1/2 cup basil leaves
1 small can bamboo shoots
1 red bell pepper, thinly sliced
Eggplant goop, cut up into chunks if not goopy enough

Medium heat for half an hour, then simmer on low heat for an hour. Serve with stir fry rice noodles. Garnish with sprigs of cilantro, slices of lime, bean sprouts.