It is good to know that curry paste is a spice that releases its flavor during cooking. The trick is to keep back a little of the coconut (1/4 cup) and apply at the end of cooking. The coconut milk has the advantage of lightening the sauce without changing the texture. It will make the curry even more greedy.
This mixture of Curry spices can exist in the form of powder but also paste, it’s in this form that it’s cooked in Thailand, in particular, where the curry paste is also enriched with shrimp and lemongrass. If the paste can be preserved less than the curry powder, it’s however more fragrant, and mixes better with sauces.