What can I use in Thai curries instead of cilantro or coriander root? (Allergy)
Just leaving it out is unlikely to result in a disappointing curry - some commercially sold panang pastes omit the coriander root too. What they do not usually omit, though, is the ground coriander seed that is common in all except gaeng kua paste (which is the simplest form of red curry paste, has no dry spices at all, and makes for a great curry still) and some specialty pastes.

Some recipes suggest adding "ginseng" - what they likely mean is krachai/fingerroot, which indeed has a "medicinal" taste that could make a good addition to a coriander-less paste.

Avoid a "broken window" effect to the flavor profile - don't make more "convenient" substitutions (eg using ginger in a red curry paste like this one, using onions for shallots, or using plain lime zest without also adding some kaffir lime leaf.), so the flavor profile is left as intact as you can leave it. Maybe you could also roast your own peanuts freshly. Long cooking time, topping with red bell pepper and chiffonaded kaffir lime leaf - get the other elements done really well.