Making your own paste drastically improves the flavour of a home-made curry. Sara Barton, founder of Brewster's Brewery, likes to serve her Thai green curry recipe alongside a light hoppy beer to complement the heat and flavour.
This has become my go to curry recipe despite the fact that I don't cook with metric measurements well. It works without precise amounts of meat or veg although I've found it is easier to cook and makes more leftovers if you double the coconut milk. I also add a lot more green curry to taste.