Preheat the oven to 350 degrees.
Peel the shallots then slice them in half lengthwise.
Place them on a piece of tin foil then drizzle with some olive oil and wrap tightly.
Remove outer paper off the garlic. Slice the top off the heads of garlic so the cloves are partially exposed.
Drizzle with oil, and wrap each head of garlic in foil.
Peel the ginger and cut into thin slices.
Arrange in a single layer, drizzle with oil, and wrap in foil.
Place all the foil packets on a baking sheet and place into the oven to bake for 15 minutes.
Remove the ginger (it should be softened), increase the oven temperature to 400, and roast the shallots and garlic for another 30 minutes until golden brown and very fragrant. Open the packets and let them cool.
Make the curry paste by squeezing the garlic from their casings into the the food processor.
Add all of the other ingredients, using only two red chilies to start with.
Pulse or puree until the yellow curry paste reaches your desired consistency.
Taste and add more Thai chilies if desired.
Side Note: I used about 1/3 cup in the yellow curry recipe I will post tomorrow. The paste keeps for about a week in the fridge and it freezes well.