I scored some vegetarian Thai curry paste the last time I was in the US, and am finally giving it a go! Here's what I did:
1 container cream (8 oz or so?)
1 1/2 T green Thai curry paste
2 cups vegetables (green beans, tomato, and bell peppers)
1 cup tofu, cubed
I steamed the green beans a bit, and warmed the cream and curry paste. Then I added the veggies and tofu, and simmered for 10 minutes.
Comments: This was an interesting first attempt. I thin next time I'll add onions, garlic, and at least 2T of curry paste. Also, there was too much liquid, so I will probably reduce the cream/milk next time, and switch to either full milk or coconut milk. I don't think the cream was necessary (but there's only one way to find out!) I'd also like to add some aji picante or cayenne, as it needed a lot of sriracha to up the spice, and that took away from the curry flavors.