Because of the sheer number of ingredients in our version of Thai red curry paste, it's a fine choice for enlivening a broad range of dishes. If you're thinking inside the box, though, one of the first dishes you might want to try is, well, a Thai curry; roasted duck is a meat option, but leftover chicken, steak, or fish would all work well. One of my favorite dishes of all time is Malaysian char kueh teow, a noodle dish with dark soy sauce, shrimp paste, bean sprouts, and shellfish. It's not quite the same thing, but some egg noodles fried with curry paste is a superlative approximation, and throwing in an egg and topping the noodles with sriracha chile sauce sends the dish into the late-night-snack stratosphere. Creamy soups made with squash or lentils easily take on the spice of curry paste, especially when the paste is fried at the start with diced onions (and mix a dab of curry paste with sour cream or Greek yogurt for a gorgeous topping). For a star side dish, saute cubed butternut squash, sweet potatoes, or yellow potatoes (or all three) with curry paste and finish with a squeeze of lime juice. Onions caramelized in curry paste are well paired with chicken or turkey salad and all types of sandwiches; this could change for good the way you eat cheese steaks. And if you're trying to prepare a mole with as many secret ingredients as possible, a spoonful of curry paste might make you a winner.