I use the curry paste that comes in a tub like this:
https://www.amazon.com/Mae-Ploy-Curry-Paste-Large/dp/B0044PYPVC
My recipe is something like this. Curry paste, fish sauce, and sugar amounts should be adjusted according to your tastes and the particular brands you are using.
1. Rehydrate a handful of dried shi-take mushrooms in a small bowl with boiling water. When soft, slice mushrooms and reserve mushroom stock.
2. Saute ~1-2 tbsp curry paste in a few tablespoons of vegetable oil in a medium saucepan. Add some garlic, ginger, or onion here if you want (i usually skip them)
3. When paste becomes fragrant and starts to darken, add 1 bullion cube (crushed), 1/2 can of coconut milk, and some of the mushroom stock (maybe 1/4 cup?). Stir until smooth. Reduce heat to a simmer.
4. Add ~2 tbsp fish sauce and 1-2 tbsp brown sugar. Adjust depending on how sweet/fishy you like it. If making red curry, i like adding a spoonful of peanut butter here.
5. Add drained and sliced shi-takes, and half a can of drained sliced bamboo shoots (the bamboo shoot liquid will give your curry a bad aroma). Return to simmer.
5.Toss in your sliced meat. When meat is nearly cooked, add bell peppers and remaining coconut milk. Return to a simmer for a minute more and turn off heat (too long here and the bell peppers will be too soft). Stir in thai basil.
6. Serve with rice