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On a nonstick skillet over low heat toast the whole coriander seed and whole cumin seed until they are a shade darker and smell fragrant, about 2-4 minutes. Grind the seeds into a powder using a spice grinder, mortar and pestle, or inside of a ziplock bag with a rolling pin.
In a blender with a narrow base or a small food processor add the sliced lemongrass and pulse to finely chop it. Add the toasted and ground spices along with the remaining ingredients and blend or process until you have a relatively smooth paste. Scrape the sides as necessary, and add a little water if needed to help the ingredients move.
Place in the fridge, the paste tastes even better once it's had a chance to meld flavors overnight. The paste will be good for about a week in the fridge, but freezes beautifully for longer storage.