To make the curry paste, first heat a pan and when hot, add the ground cumin, and ground coriander seeds to the pan. Roast for a few mins (2 - 3 minutes) until they are fragrant. Stir constantly to prevent the spices from burning. Remove from heat.
Add all the ingredients into a food processor. Pulse until everything is finely blended together and has a paste-like consistency
* You can substitute the scotch bonnet peppers with jalapeño or serrano peppers.