The Maesri pastes are our go-tos.
https://www.seriouseats.com/talk/2011/07/curry-paste-by-maesri.html
Haven't seen them in our suburban Kroger, but I'm thinking any Asian grocer would have them. Cheap enough that you don't have to worry about opening a can just for a little - but it keeps forever in the fridge if you xfer it to a 8oz mason jar.
Red, green, yellow, masaman, probably a few other flavors. I keep little bits of them around to sass up a sauce or something.
Dried coconut milk powder is also great to have on hand to alleviate some of that "don't want to open a whole can of coconut milk" angst.
Yes, miss Punyaratabandhu might take exception, but I'm hella happy with my work-night curries.
https://www.amazon.com/Simple-Thai-Food-Classic-Recipes/dp/1607745232