What we call Thai curries are called kaeng, just meaning a soupy dish, in Thailand. This paste should be fried briefly in oil (preferably coconut oil) to release its fragrances before adding coconut milk. Red curry paste is hot. It's good with meat, poultry, and particularly, with seafood. It is also a useful ingredient in non-curry dishes – say, Thai fish cakes – and in curry spinoffs such as clams and/or mussels steamed with red curry paste, a bit of coconut milk and Thai aromatic herbs such as lime leaves, lemongrass, basil, and galangal – delicious! (Freeze after opening to maintain freshness – product remains workable.)