This is something I often make mid-week when I want a tasty fast Thai meal. The curry and a side dish of stir fried greens can easily be cooked in the time it takes to cook your rice. So start by putting your rice on to cook.
I then start the curry by frying a small chopped onion in vegetable oil then I add a block of firm tofu (cubed) and some crushed garlic, then I add about 150g mushrooms. I fry until they begin to brown, then I add about a tbsp of panang curry paste and a good splash of light soy sauce and fry until everything is coated in the curry paste. Frying the curry paste also helps bring out the flavours.
Then I add some torn kaffir lime leaves and about 150ml of coconut milk and fry it until it reduces into a thick curry sauce.
I usually serve this with brown / red organic rice and some fried greens.