Thai cuisine has many great flavors and we have several common spices. At the same time, it is very easy to adapt for vegetarians and any allergies etc. So in addition to Indian, Thai food is something I really love.
This is how I make Thai with my strong curry paste. Here I use sesame seed oil but if you don't have it you can use rapeseed or sunflower oil. I don't use light products and certainly not light coconut milk, I add a little water at the end. The reason is that fat helps to enhance the taste, if you are afraid of calories you need to eat less or exercise more *_*
Nirus Thai with curry paste
3 tablespoons sesame seed oil
500 g shredded pork
4 tablespoons sesame seed oil
5-6 lime leaves
1 small red onion
200 g broccoli
150 g eggplant
150 gr carrot sticks
150 g zucchini
100 g sugar snap peas
½ large red bell pepper
½ large green bell pepper
1 can of baby corn
150 g mushrooms
1 fresh chili, thinly sliced
2-3 tbsp curry paste
2 cans coconut milk
3 tablespoons soy sauce
½ cup water
a handful of coarsely chopped fresh coriander
salt to taste
1 handful of roasted cashew nuts
Procedure:
I toast cashew nuts in a preheated oven at 150 degrees, about 8-10 minutes. They can also be fried first in oil and taken out.
Cut vegetables, fry the meat over high heat and remove. 
Heat oil, add lime leaves and vegetables, those that need the most cooking time first i.e. eggplant, broccoli and carrots. Mix in curry paste, add the other vegetables gradually, fry for 2-3 minutes. Add the meat and mix well.
Continue with coconut milk, soy sauce, water and coriander. Let everything simmer until you have a smooth taste and adjust with salt. 
Remember that the rice is only cooked, so the sauce can be a little extra spicy. Cashew nuts are added when serving for those who can tolerate it. Here I cook rice the way it is done in western India. Rinse the rice and cook with the lid on in three times as much water. After 15 minutes, strain. 
Yum, yum. I was happy with this one. I'd love to hear what you think about this one :)