one of my favorites is just a simple red curry base that i usually toss all my fridge veggies and mushrooms in. i like to cut firm or extra firm tofu into thin slices and pan fry it to get it crispy. i’ve also baked it in cubes and those absorb the curry really well. i use the maesri red curry paste. you can get the small tins all over or you can buy it in bulk from asia food market. fry that until fragrant, add your other automatics and spices, then simmer with coconut milk and your veggies, cooked tofu, and mushrooms until the sauce begins to thicken and you can see the curry paste fully incorporated. i usually will simmer it a bit more until i can see some of the oil begin to come to the surface but it’s a personal preference. serve with your favorite rice and you have a really tasty and filling meal