How do I make my Thai curry with paste taste better? Looking for simple tips to improve my curries made from paste.  I know of a few answers I've learned, but looking for others...
Thanks!

Original curry recipe:


Fry tofu in oil in a non-stick pan.
Bring coconut milk to a boil, add curry paste.
Add tofu and any other veggies.
Simmer for >= 15 minutes.
If available, add Kaffir Lime leaves to the coconut milk.
They go a surprisingly long way in adding a more authentic Thai taste.  It adds more sweet &amp; savory flavor; not like something like Bay leaves at all.